论文信息 - Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7 - 字舞流文

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

D. Sinderen | J. Schnürer | T. J. Schober | E. Arendt | F. Bello | Jörgen Sjögren | H. Ulmer | K. Ström | Charmaine I. Clarke | L. Ryan | C. Clarke