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Publication

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Journal Contribution - Journal Article

Journal: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ISSN: 1879-3460

Volume: 321

Publication year:2020

Handle: http://hdl.handle.net/1854/LU-8647267
WoS Id: 000526517700002
DOI: https://doi.org/10.1016/j.ijfoodmicro.2020.108551

Accessibility:Open