Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
- F. Dal Bello
- , C. I. Clarke
- , L. A.M. Ryan
- , H. Ulmer
- , T. J. Schober
- , K. Ström
- , J. Sjögren
- , D. van Sinderen
- , J. Schnürer
- , E. K. Arendt
- Swedish University of Agricultural Sciences
Research output: Contribution to journal › Article › peer-review