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

Año de publicación: 2017

Volumen: 99

Páginas: 762-769

Tipo: Artículo

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