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

1. Rodríguez-Pazo, N.
2. Vázquez-Araújo, L.
3. Pérez-Rodríguez, N.
4. Cortés-Diéguez, S.
5. Domínguez, J.M.