Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving
Crossref DOI link: https://doi.org/10.1007/s13197-015-1845-9
Published Online: 2015-04-25
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sahraoui, Yasmine
Fayolle, Karine
Leriche, Françoise
Le Flèche-Matéos, Anne
Sadoun, Djamila
Text and Data Mining valid from 2015-04-25