Analysis of the effect of pulsed light on the protein of Lactobacillus plantarum based on liquid mass spectrometry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01365-3.pdf
Reference31 articles.
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5. Botthoulath V, Upaichit A, Thumarat U. Identification and in vitro assessment of potential probiotic characteristics and antibacterial effects of Lactobacillus plantarum subsp. Plantarum SK119, a bacteriocinogenic strain isolated from Thai fermented pork sausage. Journal of Food Science and Technology. 55: 2774-2785 (2018)
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