Characterization of anti-listerial bacteriocin produced by lactic acid bacteria isolated from traditional fermented foods from Cambodia

Literals

ou:vecesCitado
- 14
bibo:eissn
- 2231-7546
ou:eid
- 2-s2.0-85015718776
dcterms:creator
- Peng C.
ou:bibtex
- @article{Casquete2017,title = {Characterization of anti-listerial bacteriocin produced by lactic acid bacteria isolated from traditional fermented foods from Cambodia},journal = {International Food Research Journal},year = {2017},volume = {24},number = {1},pages = {386-393},author = {Peng, C. and Borges, S. and Magalh{\~a}es, R. and Carvalheira, A. and Ferreira, V. and Casquete, R. and Teixeira, P.}}
dcterms:contributor
- Peng C.; Borges S.; Magalhaes R.; Carvalheira A.; Ferreira V.; Casquete R.; Teixeira P.
bibo:volume
- 24
bibo:page_range
- 386-393
vivo:identifier
- 2017-1372
bibo:issn
- 1985-4668
fabio:hasPublicationYear
- 2017
dcterms:publisher
- International Food Research Journal
ou:tipoPublicacion
- Article
dcterms:title
- Characterization of anti-listerial bacteriocin produced by lactic acid bacteria isolated from traditional fermented foods from Cambodia
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85015718776&origin=inward
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- http://www.scopus.com/inward/record.url?eid=2-s2.0-85015718776&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85015718776&origin=inward