A novel bacteriocin produced by Lactobacillus plantarum LpU4 as a valuable candidate for biopreservation in artisanal raw milk cheese
Crossref DOI link: https://doi.org/10.1007/s13594-015-0230-9
Published Online: 2015-05-22
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Milioni, C.
MartÃnez, B.
Degl’Innocenti, S.
Turchi, B.
Fratini, F.
Cerri, D.
Fischetti, R.
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