Work

Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality

Year: 2002

Type: review

Source: Biochimie

DOI: 10.1016/s0300-9084(02)01457-8

Authors: L O’Sullivan, R.P Ross, C Hill

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University College Cork

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W2057138984

FWCI: 1.825

Cites: 97

Cited by: 457

Related to: 10