„Effect of pH and heat treatment on antifungal activity of Lactobacillus fermentum Te007, Lactobacillus pentosus G004 and Pediococcus pentosaceus Te010“ (2011) Innovative Romanian Food Biotechnology, (8), S. 41–53. Verfügbar unter: https://ojs.ugal.ro/index.php/IFRB/article/view/3372 (Zugegriffen: 2 November 2026).