Author:
Thamburaj Suman,Palanivel Rajendran,Ramakrishnan Paranthaman,Rajagopal Vidyalakshmi
Reference116 articles.
1. Bacteriocins: Modes of action and potentials in food preservation and control of food poisoning;Abee;International Journal of Food Microbiology,1995
2. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020
3. Biopreservative activity of lactic acid bacteria on suya produced from poultry meat;Adesokan;African Journal of Biotechnology,2008
4. Lactobacillus acidophilus bacteriocin, from production to their application: An overview;Ahmed;African Journal of Biotechnology,2010
5. Identification of antioxidative peptides from Lactobacillus plantarum Lp6 fermented soybean protein meal;Amadou;Research Journal of Microbiology,2010