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

Concepedia

Publication | Closed Access

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

343

Citations

23

References

2006

Year

Fabio Dal Bello, Charmaine I. Clarke, Liam A. M. Ryan, Helge M. Ulmer, T. Schober, K. Ström, Jörgen Sjögren, Douwe van Sinderen, Johan Schnürer, Elke K. Arendt

Journal of Cereal Science

ProbioticMicrobial InactivationWheat BreadShelf LifeFood FermentationFood SpoilageFood MicrobiologyMicrobiologyPublic HealthMedicineAntimicrobial ResistanceFood Safety

References

	Year	Citations

Page 1

Page 1