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Lactic acid bacteria as biopreservative and bacteriocins.

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dc.contributor.authorKıvanç, Merih
dc.contributor.authorMerih Kıvanç
dc.contributor.authorHülya Karaca
dc.contributor.orcid0000-0002-6361-4419
dc.contributor.orcid0000-0002-8647-3428
dc.contributor.orcid0000-0002-6578-1341
dc.date.accessioned2025-11-13T12:24:29Z
dc.date.issued2010-01-01
dc.identifier.endpage62
dc.identifier.issue1
dc.identifier.openalexW1826470431
dc.identifier.startpage55
dc.identifier.urihttps://hdl.handle.net/11421/9938
dc.identifier.urihttps://www.cabdirect.org/cabdirect/abstract/20103064526
dc.identifier.volume35
dc.language.isoen
dc.relation.ispartofGIDA - Journal of Food
dc.rightsrestrictedAccess
dc.subjectBacteriocin
dc.subjectLactic acid
dc.subjectBacteria
dc.subjectFood science
dc.subjectBiology
dc.subjectBiotechnology
dc.subject.sdg2
dc.titleLactic acid bacteria as biopreservative and bacteriocins.
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

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