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Devi SM, Ramaswamy AM, Halami PM. In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. J Food Sci Technol. 2012;51(11):3325-32doi: 10.1007/s13197-012-0870-1.
Devi, S. M., Ramaswamy, A. M., & Halami, P. M. (2014). In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. Journal of food science and technology, 51(11), 3325-32. https://doi.org/10.1007/s13197-012-0870-1
Devi, Sundru Manjulata, et al. "In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd." Journal of food science and technology vol. 51,11 (2014): 3325-32. doi: https://doi.org/10.1007/s13197-012-0870-1
Devi SM, Ramaswamy AM, Halami PM. In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. J Food Sci Technol. 2014 Nov;51(11):3325-32. doi: 10.1007/s13197-012-0870-1. Epub 2012 Oct 17. PMID: 26396327; PMCID: PMC4571263.
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