« Antimicrobial activity of lactic acid bacteria isolated from spontaneous sourdough based on ecological flours ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 49, no. 2 (octobre 27, 2025): 9–22. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/9866.