The Competitive Advantage of Lactobacillus curvatus LTH 1174 in Sausage Fermentations is Caused by Formation of Curvacin A
- 1 November 1993
- journal article
- Published by Elsevier in Systematic and Applied Microbiology
- Vol. 16 (3) , 457-462
- https://doi.org/10.1016/s0723-2020(11)80280-8
Abstract
No abstract availableKeywords
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