Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

  1. Alegría, Á.
  2. Delgado, S.
  3. Roces, C.
  4. López, B.
  5. Mayo, B.
Journal:
International Journal of Food Microbiology

ISSN: 0168-1605

Year of publication: 2010

Volume: 143

Issue: 1-2

Pages: 61-66

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2010.07.029 GOOGLE SCHOLAR
Data source: Scopus