Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

Lignende værker

• Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours
  af: Coda, Rossana, et al.
  Udgivet: (2012)
• Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread
  af: Coda, Rossana, et al.
  Udgivet: (2011)
• Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
  af: Pontonio, Erica, et al.
  Udgivet: (2017)
• Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ
  af: Rizzello, Carlo Giuseppe, et al.
  Udgivet: (2013)
• Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread
  af: Rizzello, Carlo Giuseppe, et al.
  Udgivet: (2015)