| 标题 |
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread |
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| DOI | |
| 其它 |
期刊:Int J Food Microbiol 作者:Debonne E, Van Schoors F, Maene P, Van Bockstaele F, Vermeir P, Verwaeren J, Eeckhout M, Devlieghere F 出版日期:2020-02-08 |
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(2025-6-4)