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Use of yeast as a method of biological control

Liliana Godoy and Angelica Ganga

Based on the article “Evaluation of antimicrobial activity from native yeast against food industry pathogenic microorganisms” published by our working
group, we briefly commented on the use of yeasts as bio-controllers in the food industry.

Публикация рецензирования для ассоциаций, обществ и университетов pulsus-health-tech