Sourdough lactic acid bacteria: biopreservation of bakery products by the production of antifungal metabolites

Full title: 

Sourdough lactic acid bacteria: biopreservation of bakery products by the production of antifungal metabolites

Author: 

Zannini, Emanuele

Year: 

2012

Reference type: 

Thesis

Publisher: 

Università Politecnica delle Marche