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    Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable

    Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermen... by Yih, Zhet Chin, Velu, Selvi, Abu Bakar, Fatimah, Mahmud @ Ab Rashid, Nor Khaizura

    Published 2016
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