Article Versions Notes

Mou T, Xu R, Li Q, Li J, Liu S, Ao X, Chen S, Liu A. Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread. Foods. 2025; 14(7):1253. https://doi.org/10.3390/foods14071253

Mou, Tianyu, Ruixia Xu, Qin Li, Jianlong Li, Shuliang Liu, Xiaolin Ao, Shujuan Chen, and Aiping Liu. 2025. "Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread" Foods 14, no. 7: 1253. https://doi.org/10.3390/foods14071253

Mou, T., Xu, R., Li, Q., Li, J., Liu, S., Ao, X., Chen, S., & Liu, A. (2025). Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread. Foods, 14(7), 1253. https://doi.org/10.3390/foods14071253