2009•Journal of antibacterial and antifungal agentsRequires access

Chemical preservation techniques of foods (12). Chapter Four: Others; (1) antimicrobial substances produced by lactic acid bacteria.

Takeshi Zendo, Fuminori Yoneyama, N. Sawa, Kenji Sonomoto

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Key concepts: Lactic acid, Antimicrobial, Bacteria, Food science, Chemistry, Microbiology, Biology, Genetics

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Chemical preservation techniques of foods (12). Chapter Four: Others; (1) antimicrobial substances produced by lactic acid bacteria. — Research Paper | ScholarLens