Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas
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| Description | scientific article published on August 11, 2013 |
| Author/s |
author: José Manuel Domínguez Alonso Laura Vázquez-Araújo Noelia Pérez-Rodríguez |
| Publication date | August 11, 2013 |
| Language | English |
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| Access work |
http://link.springer.com/content/pdf/10.1007/s12010-013-0408-7.pdf |
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