Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat

  1. da Silva Sabo, S.
  2. Pérez-Rodríguez, N.
  3. Domínguez, J.M.
  4. de Souza Oliveira, R.P.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Ano de publicación: 2017

Volume: 99

Páxinas: 762-769

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2017.05.026 GOOGLE SCHOLAR
Fonte de datos: Scopus