Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation

✍ Scribed by K. Arakawa; Y. Kawai; H. Iioka; M. Tanioka; J. Nishimura; H. Kitazawa; K. Tsurumi; T. Saito

• Book ID: 117972188
• Publisher: American Dairy Science Association
• Year: 2009
• Tongue: English
• Weight: 259 KB
• Volume: 92
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2008-1240