Type III Sourdough Yeast (tIII-SD): Evaluation of Biopreservative Potential in Bakery Products with Enhanced Antifungal Activity
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA1086443
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资源简介：
Type I sourdough was analyzed for molecular identification and subsequently the identified LAB was used to prepare type III sourdough, as well as another LAB previously chosen for its antifungal activity.
创建时间：
2024-03-11
