Publication | Closed Access
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life
125
Citations
27
References
2014
Year
ProbioticMicrobial InactivationFood FermentationFood SpoilageLactobacillus Amylovorus Dsm19280Lactic Acid BacteriaBiotechnologyGluten-free Sourdough BreadFood MicrobiologyMicrobial Shelf LifeMicrobiologyPublic HealthFood SafetyHealth Sciences
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