Cite
HARVARD Citation
Samapundo, S. et al. (2017). Antifungal activity of fermentates and their potential to replace propionate in bread. Lebensmittel-Wissenschaft + Technologie =. pp. 101-107. [Online].
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Samapundo, S. et al. (2017). Antifungal activity of fermentates and their potential to replace propionate in bread. Lebensmittel-Wissenschaft + Technologie =. pp. 101-107. [Online].