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Functional and safety aspects of enterococci in dairy foods
The genus Enterococcus like other LAB has also been featured in dairy industry for decades due to its specific biochemical traits such as lipolysis, proteolysis, and citrate breakdown, hence contributing typical taste and flavor to the dairy foods. Furthermore, the production of bacteriocins by ente...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2009
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3476767/ https://ncbi.nlm.nih.gov/pubmed/23100728 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12088-008-0041-2 |
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