Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas
- Rodríguez-Pazo, N.
- Vázquez-Araújo, L.
- Pérez-Rodríguez, N.
- Cortés-Diéguez, S.
- Domínguez, J.M.
ISSN: 0273-2289, 1559-0291
Ano de publicación: 2013
Volume: 171
Número: 4
Páxinas: 1042-1060
Tipo: Artigo