Publication | Closed Access
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage
75
Citations
23
References
2008
Year
Bacillus SubtilisMicrobial InactivationProbioticFood FermentationFood SpoilageLactic Acid BacteriaBacteriologyFermentation ProductsFood MicrobiologyMicrobial ControlMicrobiologyPublic HealthFood SafetyHealth Sciences
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