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

出版年份 2015 全文链接

标题

作者

关键词

Antimicrobial peptides, Tissue decay, Spoilage bacteria, Cold storage, Vegetable shelf-life

出版物

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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