Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs

✍ Scribed by V. Narbutaite; A. Fernandez; N. Horn; G. Juodeikiene; A. Narbad

• Book ID: 111192204
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 305 KB
• Volume: 47
• Category: Article
• ISSN: 0266-8254
• DOI: 10.1111/j.1472-765x.2008.02466.x