Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application-Reference-Cited by-同舟云学术

Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application

Published:2019-08 Issue: Volume:81 Page:97-107
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Garnier Lucille,Mounier Jérôme,Lê Sébastien,Pawtowski Audrey,Pinon Nicolas,Camier Bénédicte,Chatel Manon,Garric Gilles,Thierry Anne^ORCID,Coton Emmanuel,Valence Florence^ORCID

Funder

Conseils Régionaux de Bretagne and Pays de la Loire, France

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference49 articles.

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3. Food fermentations: microorganisms with technological beneficial use;Bourdichon;Int. J. Food Microbiol.,2012

4. Rapid identification by use of the LTQ Orbitrap hybrid FT mass spectrometer, of antifungal compounds produced by lactic acid bacteria;Brosnan;Anal. Bioanal. Chem.,2012

5. A factorial approach for sorting task data (FAST);Cadoret;Food Qual. Prefer.,2009

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