Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
Els Debonne, Fien Van Schoors, Peter Maene, Filip Van Bockstaele, Pieter Vermeir, Jan Verwaeren, Mia Eeckhout, Frank Devlieghere
Topics & Concepts
Shelf lifeFood scienceLactic acidAcetic acidFermentationChemistryLactobacillusBacteriaBiologyBiochemistryGeneticsFood composition and propertiesProbiotics and Fermented FoodsMeat and Animal Product Quality