Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products / M. Venturi, S. Guerrini, M. Vincenzini. - STAMPA. - (2011), pp. 169-169. (1st International Conference on Microbial Diversity Milano 26-28 ottobre 2011).
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products.
VENTURI, MANUEL;GUERRINI, SIMONA;VINCENZINI, MASSIMO
2011
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