Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Black, Brenna A., Zannini, Emanuele, Curtis, Jonathan M., G�nzle, Michael G.·2013·Applied and Environmental Microbiology
DOI 10.1128/aem.03784-12

Cited by (160)

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