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1 Ergebnisse
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Antifungal peptides from faba bean flour fermented by Levil..:
Verni, Michela
;
Wang, Yaqin
;
Clement, Heliciane
...
International Journal of Food Microbiology. 407 (2023) - p. 110403 , 2023
Link:
https://doi.org/10.1016/j.ijfoodmicro.2023.110403
RT Journal T1
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2023.110403&Exemplar=1&LAN=DE A1 Verni, Michela A1 Wang, Yaqin A1 Clement, Heliciane A1 Koirala, Prabin A1 Rizzello, Carlo Giuseppe A1 Coda, Rossana PB Elsevier BV YR 2023 SN 0168-1605 JF International Journal of Food Microbiology VO 407 SP 110403 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2023.110403 DO https://doi.org/10.1016/j.ijfoodmicro.2023.110403 SF ELIB - SuUB Bremen
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