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Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds

EngineeringFood FermentationMalting ProcessLactic Acid BacteriaBiochemical EngineeringBiotechnologyFood MicrobiologyMicrobiologyMicrobiological DegradationAntimicrobial CompoundAntifungal CompoundsStrain CharacterizationHealth Sciences