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1دورية أكاديمية
المؤلفون: Debonne, Els, Van Schoors, Fien, Maene, Peter, Van Bockstaele, Filip, Vermeir, Pieter, Verwaeren, Jan, Eeckhout, Mia, Devlieghere, Frank
المصدر: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY ; ISSN: 0168-1605 ; ISSN: 1879-3460
مصطلحات موضوعية: Agriculture and Food Sciences, Veterinary Sciences, Sourdough, Acetic acid, Undissociated acid, Shelf-life, Bread, PAR-BAKED WHEAT, LACTOBACILLUS-SANFRANCISCENSIS, PROPIONIC ACIDS, MOLD SPOILAGE, SORBIC ACID, IN-VITRO, BACTERIA, GROWTH, BIODIVERSITY, INHIBITION
وصف الملف: application/pdf
العلاقة: https://biblio.ugent.be/publication/8647267Test; http://hdl.handle.net/1854/LU-8647267Test; http://dx.doi.org/10.1016/j.ijfoodmicro.2020.108551Test; https://biblio.ugent.be/publication/8647267/file/8647270Test
الإتاحة: https://doi.org/10.1016/j.ijfoodmicro.2020.108551Test
https://biblio.ugent.be/publication/8647267Test
http://hdl.handle.net/1854/LU-8647267Test
https://biblio.ugent.be/publication/8647267/file/8647270Test -
2دورية أكاديمية
المصدر: FOOD CONTROL ; ISSN: 0956-7135 ; ISSN: 1873-7129
مصطلحات موضوعية: Agriculture and Food Sciences, Bread, Cake, Undissociated acid, Propionic acid, Sorbic acid, Growth, no-growth models, POTASSIUM SORBATE, FATTY-ACIDS, IN-VITRO, PH, FUNGI, PRESERVATIVES, RESISTANCE, CHEESE, THYME, FOODS
وصف الملف: application/zip
العلاقة: https://biblio.ugent.be/publication/01H142017GHWXY774KV07P1SQVTest; http://hdl.handle.net/1854/LU-01H142017GHWXY774KV07P1SQVTest; http://doi.org/10.1016/j.foodcont.2023.109872Test; https://biblio.ugent.be/publication/01H142017GHWXY774KV07P1SQV/file/01H1422M071F4Y1YJGSPJB6A35Test
الإتاحة: https://doi.org/10.1016/j.foodcont.2023.109872Test
https://biblio.ugent.be/publication/01H142017GHWXY774KV07P1SQVTest
http://hdl.handle.net/1854/LU-01H142017GHWXY774KV07P1SQVTest
https://biblio.ugent.be/publication/01H142017GHWXY774KV07P1SQV/file/01H1422M071F4Y1YJGSPJB6A35Test -
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المؤلفون: Mia Eeckhout, Fien Van Schoors, Frank Devlieghere, Pieter Vermeir, Jan Verwaeren, Peter Maene, Filip Van Bockstaele, Els Debonne
المصدر: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
مصطلحات موضوعية: Agriculture and Food Sciences, Antifungal Agents, INHIBITION, Lactobacillus sanfranciscensis, Shelf life, Acetic acid, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, LACTOBACILLUS-SANFRANCISCENSIS, SORBIC ACID, PROPIONIC ACIDS, Food Preservation, Lactobacillus, Lactic Acid, Food science, Veterinary Sciences, Triticum, Acetic Acid, 030304 developmental biology, 0303 health sciences, biology, Shelf-life, 030306 microbiology, Chemistry, digestive, oral, and skin physiology, Fungi, Aqueous two-phase system, Water, food and beverages, General Medicine, Undissociated acid, Bread, IN-VITRO, biology.organism_classification, Lactic acid, Sourdough, Fermentation, PAR-BAKED WHEAT, BACTERIA, GROWTH, BIODIVERSITY, Sorbic acid, MOLD SPOILAGE, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37beedb12e4a1374f4cb1f5302562268Test
https://biblio.ugent.be/publication/8647267/file/8647270Test