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Selection of Algerian lactic acid bacteria for use as antif..:
Ouiddir, Massinissa
;
Bettache, Guessas
;
Leyva Salas, Marcia
...
Food Microbiology. 82 (2019) - p. 160-170 , 2019
Link:
https://doi.org/10.1016/j.fm.2019.01.020
RT Journal T1
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fm.2019.01.020&Exemplar=1&LAN=DE A1 Ouiddir, Massinissa A1 Bettache, Guessas A1 Leyva Salas, Marcia A1 Pawtowski, Audrey A1 Donot, Christelle A1 Brahimi, Samira A1 Mabrouk, Kihel A1 Coton, Emmanuel A1 Mounier, Jérôme PB Elsevier BV YR 2019 SN 0740-0020 JF Food Microbiology VO 82 SP 160 OP 170 LK http://dx.doi.org/https://doi.org/10.1016/j.fm.2019.01.020 DO https://doi.org/10.1016/j.fm.2019.01.020 SF ELIB - SuUB Bremen
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