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Sourdough lactic acid bacteria: biopreservation of bakery products by the production of antifungal metabolites
2007-12-21 Zannini, Emanuele
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods
2020-01-01 Agarbati, Alice; Canonico, Laura; Marini, Enrica; Zannini, Emanuele; Ciani, Maurizio; Comitini, Francesca
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production
2021-01-01 Canonico, L.; Zannini, E.; Ciani, M.; Comitini, F.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Sourdough lactic acid bacteria: biopreservation of bakery products by the production of antifungal metabolites | 21-dic-2007 | Zannini, Emanuele | |
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods | 1-gen-2020 | Agarbati, Alice; Canonico, Laura; Marini, Enrica; Zannini, Emanuele; Ciani, Maurizio; Comitini, Francesca | |
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production | 1-gen-2021 | Canonico, L.; Zannini, E.; Ciani, M.; Comitini, F. |
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