PRELIMINARY CHARACTERIZATION OF A BACTERIOCIN-LIKE SUBSTANCE PRODUCED BY A BACILLUS SUBTILIS ISOLATED FROM ARGENTINEAN VEGETABLE FOOD.
| Autor: | FANGIO, M. F.1,2, FRITZ, R.2 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2013, Vol. 25 Issue 2, p181-188. 8p. |
| Databáze: | Academic Search Ultimate |
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