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

Any de publicació: 2017

Volum: 99

Pàgines: 762-769

Tipus: Article

DOI: 10.1016/J.FOODRES.2017.05.026 GOOGLE SCHOLAR
Font de les dades: Scopus