Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin

  1. Garde, S.
  2. Gómez-Torres, N.
  3. Hernández, M.
  4. Ávila, M.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2014

Volumen: 44

Pages: 22-25

Type: Article

DOI: 10.1016/J.FOODCONT.2014.03.034 GOOGLE SCHOLAR
La source de données: Scopus