Bacteriocins: changes in cheese flora and flavour-Reference-Cited by-同舟云学术

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Bacteriocins: changes in cheese flora and flavour

Published:2007 Issue: Volume: Page:326-348
ISSN:
Container-title:Improving the Flavour of Cheese
language:
Short-container-title:

Author:

O’Sullivan L.,Morgan S.M.,Ross R.P.,Hill C.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/RV5R71310M761547.pdf

Reference114 articles.

1. Bacteriocins of Lactic Acid Bacteria,1993

2. Lactic Acid Bacteria: Genetics, Metabolism and Applications,2002

3. Peptide Antibiotics: Discovery, Modes of Action and Applications,2002

4. Mode of action of lipid II-targeting lantibiotics;Bauer;Int. J. Food Microbiol.,2005

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum;Applied and Environmental Microbiology;2017-07-15

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