Cite
HARVARD Citation
Epparti, P. et al. (2022). Characterization of dual bacteriocins producing Bacillus subtilis SC3.7 isolated from fermented food. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Epparti, P. et al. (2022). Characterization of dual bacteriocins producing Bacillus subtilis SC3.7 isolated from fermented food. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].