An Investigation of the Bacteriocinogenic Potential of Lactic Acid Bacteria Associated with Wheat (Triticum Durum) Kernels and Non-Conventional Flours

AuthID
 P-004-421
5
Author(s)
Suzzi, G
Document Type
Article
Year published
2008
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 41, Issue: 7, Pages: 1173-1182 (10)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-43049157763
Wos: WOS:000256407900005
Source Identifiers
ISSN: 0023-6438
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