Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food
Crossref DOI link: https://doi.org/10.1007/s13213-016-1230-6
Published Online: 2016-08-02
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kumar, Vijay
Sheoran, Poonam
Gupta, Aabha
Yadav, Jayaparkash
Tiwari, Santosh Kumar
Funding for this research was provided by:
University Grants Commission (IN) (UGC BSR)
University Grants Commission (IN) (36-38/2008(SR))
License valid from 2016-08-02