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pro vyhledávání: '"Sigrid Strømseth"'
Autor:
Jelena Stupar, Sunniva Hoel, Sigrid Strømseth, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19887- (2023)
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE
Externí odkaz:
https://doaj.org/article/8bb739567fa94732884b5aec9ad760dd
