Coda, R., Cassone, A., Rizzello, C. G., Nionelli, L., Cardinali, G., & Gobbetti, M. (2011). Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread. American Society for Microbiology.

Coda, Rossana, Angela Cassone, Carlo G. Rizzello, Luana Nionelli, Gianluigi Cardinali, and Marco Gobbetti. Antifungal Activity of Wickerhamomyces Anomalus and Lactobacillus Plantarum During Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect During Storage of Wheat Bread. American Society for Microbiology, 2011.

Coda, Rossana, et al. Antifungal Activity of Wickerhamomyces Anomalus and Lactobacillus Plantarum During Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect During Storage of Wheat Bread. American Society for Microbiology, 2011.