Genetic Engineering and Designed Promising Preservative in Food Products
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781394186631.ch16
Reference42 articles.
1. Generation of an engineered food-grade Lactococcus lactis strain for production of an antimicrobial peptide: in vitro and in silico evaluation
2. Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms
3. Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry
4. Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
5. Bio-control of O157:H7, and colistin-resistant MCR-1-positive Escherichia coli using a new designed broad host range phage cocktail
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