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Antibacterial Activity Produced by Molds Commonly used in Oriental Food Fermentations
38
Citations
2
References
1972
Year
MycologyMold ControlIndustrial MycologyAntifungal AgentFood FermentationFoodborne PathogensAntibacterial Activity ProducedAntibacterial ActivityFood MycologyOriental Food FermentationsFood MicrobiologyMicrobiologyAntimicrobial CompoundPublic HealthMedicineAntimicrobial ResistanceMolds CommonlyFood Safety
(1972). Antibacterial Activity Produced by Molds Commonly used in Oriental Food Fermentations. Mycologia: Vol. 64, No. 1, pp. 218-221.
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