Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Brenna A. Black, Emanuele Zannini, Jonathan M. Curtis, Michael G. Gänzle
  • Applied and Environmental Microbiology, January 2013, ASM Journals
  • DOI: 10.1128/aem.03784-12

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http://dx.doi.org/10.1128/aem.03784-12

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