Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

  1. Biscola, V.
  2. Todorov, S.D.
  3. Capuano, V.S.C.
  4. Abriouel, H.
  5. Gálvez, A.
  6. Franco, B.D.G.M.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2013

Alea: 93

Zenbakia: 3

Orrialdeak: 607-613

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2012.11.021 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus