Application of Bacteriocins and Protective Cultures in Dairy Food Preservation.
作者： Célia C. G. Silva , Sofia P. M. Silva , Susana C. Ribeiro
关键词: Fermentation 、 Dairy industry 、 Preservative 、 Proteolytic enzymes 、 Biopreservation 、 Bacteriocin 、 Food science 、 Biology 、 Food spoilage 、 Food preservation
摘要: In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …
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