Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.

标题
Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.
作者
关键词
Antimicrobial peptides, Tissue decay, Spoilage bacteria, Cold storage, Vegetable shelf-life
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 215, Issue -, Pages 179-186
出版商
Elsevier BV
发表日期
2015-10-09
DOI
10.1016/j.ijfoodmicro.2015.09.017

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