Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

Literals

• bibo:volume
  • 173
• dcterms:creator
  • Martín I.
• dcterms:contributor
  • Martin I., Barbosa J., Pereira S.I.A., Rodriguez A., Cordoba J.J., Teixeira P.
• dcterms:title
  • Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins
• ou:eid
  • 2-s2.0-85144258636
• bibo:doi
  • 10.1016/j.lwt.2022.114300
• fabio:hasPublicationYear
  • 2023
• vivo:identifier
  • 2023-5
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • LWT
• ou:tipoPublicacion
  • Article
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85144258636&origin=inward
• ou:urlOrcid
  • https://doi.org/10.1016/j.lwt.2022.114300
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85144258636&origin=inward

Typed Literals

• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 26 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • LWT
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Inverse Relations

• Has related: ou:tienePublicacion
  • ALICIA RODRÍGUEZ JIMÉNEZ
  • IRENE MARTÍN TORNERO
  • JUAN JOSÉ CÓRDOBA RAMOS