Characterization of Two Bacteriocins Produced by Pediococcus Acidilactici Isolated from "Alheira", a Fermented Sausage Traditionally Produced in Portugal

AuthID
 P-004-A4C
6
Author(s)
van Reenen, CA
·
Document Type
Article
Year published
2007
Published
in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605
Volume: 116, Issue: 2, Pages: 239-247 (9)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 17368595
Scopus: 2-s2.0-33947593420
Wos: WOS:000246240300006
Source Identifiers
ISSN: 0168-1605
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