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Characterization and the influence of milk solids-not-fat on the bacteriocin produced byLactococcus lactissubsp.lactisS20 isolated from Chinese sauerkraut, a traditional fermented vegetable
Y. Chin, S. Velu, F. Abu Bakar, M. Nor-khaizuraVolume:
66
Language:
english
Journal:
Annals of Microbiology
DOI:
10.1007/s13213-015-1151-9
Date:
June, 2016
File:
PDF, 681 KB
english, 2016