Work

Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

Year: 1995

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/0168-1605(94)00036-6

Authors: W.H. Holzapfel, R. Geisen, U. Schillinger

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2008315536

FWCI: 23.67

Cites: 82

Cited by: 646

Related to: 10