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Journal: Foods, 2025
Volume: 14
Number: 1253
1253
Article: Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
Authors: by Tianyu Mou, Ruixia Xu, Qin Li, Jianlong Li, Shuliang Liu, Xiaolin Ao, Shujuan Chen and Aiping Liu
Link: https://www.mdpi.com/2304-8158/14/7/1253

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