Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods
Crossref DOI link: https://doi.org/10.1007/s11274-014-1671-7
Published Online: 2014-05-22
Published Print: 2014-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Grosu-Tudor, Silvia-Simona
Stancu, Mihaela-Marilena
Pelinescu, Diana
Zamfir, Medana
Text and Data Mining valid from 2014-05-22