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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
Quattrini, Mattia; Liang, Nuanyi; Fortina, Maria Grazia; Xiang, Sheng; Curtis, Jonathan M; Gänzle, Michael.
Afiliação
  • Quattrini M; Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada; Dept. of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
  • Liang N; Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
  • Fortina MG; Dept. of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
  • Xiang S; Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
  • Curtis JM; Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
  • Gänzle M; Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada; College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China. Electronic address: mgaenzle@ualberta.ca.
Int J Food Microbiol ; 302: 8-14, 2019 Aug 02.
Article em En | MEDLINE | ID: mdl-30220438
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Microbiologia de Alimentos / Conservantes de Alimentos / Antifúngicos Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Microbiologia de Alimentos / Conservantes de Alimentos / Antifúngicos Idioma: En Ano de publicação: 2019 Tipo de documento: Article