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Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce

dc.contributor.authorAllende, Ana
dc.contributor.authorMartínez Fernández, Beatriz
dc.contributor.authorSelma, María Victoria
dc.contributor.authorGil, María Isabel
dc.contributor.authorSuárez Fernández, Juan Evaristo 
dc.contributor.authorRodríguez González, Ana
dc.date.accessioned2017-03-29T05:59:39Z
dc.date.available2017-03-29T05:59:39Z
dc.date.issued2007
dc.identifier.citationFood Microbiology, 24(7-8), p. 759-766 (2007); doi:10.1016/j.fm.2007.03.002
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10651/41397
dc.description.sponsorshipThis work was funded by the Spanish Ministerio de Educación y Ciencia (Project AGL2003-06440-CO2-01). A. Allende is the recipient of a Juan de la Cierva Contract (CI-2004-000718). The English usage in the manuscript has been revised by International Science Editing (Shannon Co., Clare, Ireland).
dc.format.extentp. 759-766
dc.language.isoeng
dc.relation.ispartofFood Microbiology
dc.rights© 2007 Elsevier Ltd.
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-34347206678&doi=10.1016%2fj.fm.2007.03.002&partnerID=40&md5=9182a4b4aa54b228fd8b84faefad919e
dc.titleGrowth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuceeng
dc.typejournal article
dc.identifier.doi10.1016/j.fm.2007.03.002
dc.relation.projectIDMEC/AGL2003-06440-CO2-01
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.fm.2007.03.002


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