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.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 0168-1605

Argitalpen urtea: 2010

Alea: 143

Zenbakia: 1-2

Orrialdeak: 61-66

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2010.07.029 GOOGLE SCHOLAR
Datuen iturria: Scopus