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Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread.
Izzo, L; Luz, C; Ritieni, A; Mañes, J; Meca, G.
Afiliación
  • Izzo L; Department of Pharmacy, University of Naples "Federico II," Via Domenico Montesano 49, 80131 Napoli, Italy. Electronic address: luana.izzo@unina.it.
  • Luz C; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
  • Ritieni A; Department of Pharmacy, University of Naples "Federico II," Via Domenico Montesano 49, 80131 Napoli, Italy.
  • Mañes J; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
  • Meca G; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
J Dairy Sci ; 103(7): 5906-5915, 2020 Jul.
Article en En | MEDLINE | ID: mdl-32389480
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Penicillium / Pan / Lactobacillus plantarum / Fermentación / Suero Lácteo / Conservación de Alimentos / Antifúngicos Idioma: En Revista: J Dairy Sci Año: 2020 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Penicillium / Pan / Lactobacillus plantarum / Fermentación / Suero Lácteo / Conservación de Alimentos / Antifúngicos Idioma: En Revista: J Dairy Sci Año: 2020 Tipo del documento: Article