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pro vyhledávání: '"Vanamala Sruthi"'
Autor:
Vanamala Sruthi, Bandi Aruna
Bacteriocin producing lactic acid bacteria (LAB) from fermented foods are of great significance because of their potential use as antibacterial activity against similar or closely related bacterial strains. The present study was focused on detection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f418e38add6ed488861cdec3676dd5f5
