Controlled release of nisin from Neusilin particles to enhance food safety of sour curd cheese
Author:
Funder
Bundesministerium für Wirtschaft und Technologie
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-019-03577-0/fulltext.html
Reference35 articles.
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2. Allerberger F (2003) Listeria: growth, phenotypic differentiation and molecular microbiology. FEMS Immunol Med Microbiol 3:183–189
3. Belitz H-D, Grosch W, Schieberle P (2001) Milch und Milchprodukte. In: Belitz H-D, Grosch W, Schieberle P (eds) Lehrbuch der Lebensmittelchemie. Springer, Heidelberg, pp 490–535
4. Bhatti M, Veeramachaneni A, Shelef LA (2004) Factors affecting the antilisterial effects of nisin in milk. Int J Food Microbiol 97:215–219
5. Buettner C, Noll M (2018) Differences in microbial key players in anaerobic degradation between biogas and sewage treatment plants. Int Biodeterior Biodegrad 133:124–132. https://doi.org/10.1016/j.ibiod.2018.06.012
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