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Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Els Debonne (UGent) , Fien Van Schoors, Peter Maene (UGent) , Filip Van Bockstaele (UGent) , Pieter Vermeir (UGent) , Jan Verwaeren (UGent) , Mia Eeckhout (UGent) and Frank Devlieghere (UGent)
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MLA
Debonne, Els, et al. “Comparison of the Antifungal Effect of Undissociated Lactic and Acetic Acid in Sourdough Bread and in Chemically Acidified Wheat Bread.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 321, 2020.
APA
Debonne, E., Van Schoors, F., Maene, P., Van Bockstaele, F., Vermeir, P., Verwaeren, J., … Devlieghere, F. (2020). Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 321.
Chicago author-date
Debonne, Els, Fien Van Schoors, Peter Maene, Filip Van Bockstaele, Pieter Vermeir, Jan Verwaeren, Mia Eeckhout, and Frank Devlieghere. 2020. “Comparison of the Antifungal Effect of Undissociated Lactic and Acetic Acid in Sourdough Bread and in Chemically Acidified Wheat Bread.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 321.
Chicago author-date (all authors)
Debonne, Els, Fien Van Schoors, Peter Maene, Filip Van Bockstaele, Pieter Vermeir, Jan Verwaeren, Mia Eeckhout, and Frank Devlieghere. 2020. “Comparison of the Antifungal Effect of Undissociated Lactic and Acetic Acid in Sourdough Bread and in Chemically Acidified Wheat Bread.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 321.
Vancouver
1.
Debonne E, Van Schoors F, Maene P, Van Bockstaele F, Vermeir P, Verwaeren J, et al. Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2020;321.
IEEE
[1]
E. Debonne et al., “Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 321, 2020.
@article{8647267,
  articleno    = {108551},
  author       = {Debonne, Els and Van Schoors, Fien and Maene, Peter and Van Bockstaele, Filip and Vermeir, Pieter and Verwaeren, Jan and Eeckhout, Mia and Devlieghere, Frank},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  pages        = {9},
  title        = {Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2020.108551},
  volume       = {321},
  year         = {2020},
}

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