Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation
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Title
Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation
Authors
Keywords
Edible coating, Lactic acid bacteria, Bacteriocin, Cheese, Shelf-life extension
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 153, Issue -, Pages 112486
Publisher
Elsevier BV
Online
2021-09-28
DOI
10.1016/j.lwt.2021.112486
References
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