| 标题 |
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Control 作者:Annalisa Casaburi; Veronica Di Martino; Pasquale Ferranti; Luca Picariello; Francesco Villani 出版日期:2015-05-14 |
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(2025-6-4)