Influence of Limosilactobacillus Fermentum Ial 4541 and Wickerhamomyces Anomalus Ial 4533 on the Growth of Spoilage Fungi in Bakery Products

AuthID
 P-00Z-XGX
9
Author(s)
Garcia, MV
·
Stefanello, RF
·
Pia, AKR
·
Lemos, JG
·
Nabeshima, EH
·
Bartkiene, E
·
Copetti, MV
·
Sant'Ana, AS
Tipo de Documento
Article
Year published
2024
Publicado
in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605
Volume: 413, Páginas: 110590 (9)
Indexing
Wos®
Scopus®
Crossref®1
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38280258
SCOPUS: 2-s2.0-85183489679
Wos: WOS:001173111900001
Source Identifiers
ISSN: 0168-1605
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