Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

Food Control - Tập 20 Số 2 - Trang 144-148 - 2009
Carla Luciana Gerez1, María Inés Torino1, G. Rollán1, Graciela Font de Valdez2,3
1Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 Tucumán, Argentina
2Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, (4000), Tucumán, Argentina
3Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina

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