क्यूआर कोड

Chalk Yeasts Cause Gluten-Free Bread Spoilage

Four different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including <i>Hyphopichia burtonii</i>, <i>Wickerhamomyces anomalus</i>, <i>Saccharomycopsis fibuligera</i>, and <i>Cyberlindnera fabianii</i>, are responsible for spo...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Michela Pellegrini, Lucilla Iacumin, Francesca Coppola, Federica Barbieri, Chiara Montanari, Fausto Gardini, Giuseppe Comi
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2025-06-01
श्रृंखला:Microorganisms
विषय:
chalk yeasts
gluten-free bread
spoilage
preservatives
volatile compounds
ऑनलाइन पहुंच:https://www.mdpi.com/2076-2607/13/6/1385
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