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Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

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第一作者： Black, B.A.

作者： Black, B.A. ^[1] ; Zannini, E. ; Curtis, J.M. ; G?nzle, M.G.

作者单位： Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada ^[1]

发布时间 2013-11-20

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Applied and Environmental Microbiology

2013年79卷6期

1866-1873页

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Applied and Environmental Microbiology

2013年79卷6期

1866-1873页

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Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

Applied and Environmental Microbiology

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Applied and Environmental Microbiology

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Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

Applied and Environmental Microbiology

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Applied and Environmental Microbiology

相关期刊

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