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APA Citation
Yi, Y., Li, P., Zhao, F., Zhang, T., Shan, Y., Wang, X., Liu, B., Chen, Y., Zhao, X., & Lü, X. (2022). current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry. Trends in food science & technology, 120, 387–401. http://access.bl.uk/ark:/81055/vdc_100150525762.0x000028