Journal articles
Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation.
Bartkiene E, Lele V, Ruzauskas M, Domig K, Starkute V, Zavistanaviciute P, et al. Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms. 2019;8(1):-. doi:https://doi.org/10.3390/microorganisms8010064
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BOKU Autors
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig