The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review
Author:
Affiliation:
1. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
2. Biotechnology Centre, Cukurova University, Adana, Turkey
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1277972
Reference116 articles.
1. Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese
2. Campylobacter jejuni Infections: Update on Emerging Issues and Trends
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