Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4 °C: Tests in food models
| Autor: | Barbosa, M.S. a, Jurkiewicz, C. a, b, Landgraf, M. a, Todorov, S.D. a, Franco, B.D.G.M. a, ∗ |
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| Zdroj: | In LWT September 2018 95:167-171 |
| Databáze: | ScienceDirect |
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