Publication | Closed Access
Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage
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Citations
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References
2017
Year
Antimicrobial SusceptibilityFood FermentationLactic Acid BacteriaBacteriologyBiotechnologyPartial CharacterizationNovel BacteriocinFood MicrobiologyLactobacillus PlantarumMicrobiologyAntimicrobial CompoundPublic HealthHealth Sciences
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