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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new met...
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| Опубликовано в: : | Front Microbiol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Frontiers Media S.A.
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5900009/ https://ncbi.nlm.nih.gov/pubmed/29686652 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.00594 |
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