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Antifungal activity of fermentates and their potential to replace propionate in bread

Simbarashe Samapundo (UGent) , Frank Devlieghere (UGent) , Annemarie Vroman (UGent) and Mia Eeckhout (UGent)
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Keywords
Penicillium, Bread, Fermentates, Antifungal activity, Sensorial quality, LACTIC-ACID BACTERIA, BAKERY PRODUCTS, ESSENTIAL OILS, MOLD SPOILAGE, GROWTH, BIOPRESERVATIVES, PH

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Citation

Please use this url to cite or link to this publication:

MLA
Samapundo, Simbarashe et al. “Antifungal Activity of Fermentates and Their Potential to Replace Propionate in Bread.” LWT-FOOD SCIENCE AND TECHNOLOGY 76 (2016): 101–107. Print.
APA
Samapundo, S., Devlieghere, F., Vroman, A., & Eeckhout, M. (2016). Antifungal activity of fermentates and their potential to replace propionate in bread. LWT-FOOD SCIENCE AND TECHNOLOGY, 76, 101–107.
Chicago author-date
Samapundo, Simbarashe, Frank Devlieghere, Annemarie Vroman, and Mia Eeckhout. 2016. “Antifungal Activity of Fermentates and Their Potential to Replace Propionate in Bread.” Lwt-food Science and Technology 76: 101–107.
Chicago author-date (all authors)
Samapundo, Simbarashe, Frank Devlieghere, Annemarie Vroman, and Mia Eeckhout. 2016. “Antifungal Activity of Fermentates and Their Potential to Replace Propionate in Bread.” Lwt-food Science and Technology 76: 101–107.
Vancouver
1.
Samapundo S, Devlieghere F, Vroman A, Eeckhout M. Antifungal activity of fermentates and their potential to replace propionate in bread. LWT-FOOD SCIENCE AND TECHNOLOGY. 2016;76:101–7.
IEEE
[1]
S. Samapundo, F. Devlieghere, A. Vroman, and M. Eeckhout, “Antifungal activity of fermentates and their potential to replace propionate in bread,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 76, pp. 101–107, 2016.
@article{8527490,
  author       = {Samapundo, Simbarashe and Devlieghere, Frank and Vroman, Annemarie and Eeckhout, Mia},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keywords     = {Penicillium,Bread,Fermentates,Antifungal activity,Sensorial quality,LACTIC-ACID BACTERIA,BAKERY PRODUCTS,ESSENTIAL OILS,MOLD SPOILAGE,GROWTH,BIOPRESERVATIVES,PH},
  language     = {eng},
  pages        = {101--107},
  title        = {Antifungal activity of fermentates and their potential to replace propionate in bread},
  url          = {http://dx.doi.org/10.1016/j.lwt.2016.10.043},
  volume       = {76},
  year         = {2016},
}

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