« 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), p. 41–53. Disponible sur: https://ojs.ugal.ro/index.php/IFRB/article/view/3372 (Consulté le: 2 novembre 2026).