TAGHI-ZADEH, A.; NEJATI, F. Screening of Lactic Acid Bacteria Isolated from Iranian sourdoughs for Antifungal Activity: Enterococcus faecium showed the Most Potent Antifungal Activity in Bread. Applied Food Biotechnology, [S. l.], v. 4, n. 4, p. 219–227, 2017. DOI: 10.22037/afb.v4i4.16560. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/16560. Acesso em: 24 apr. 2024.