Cite
HARVARD Citation
Meng, F. et al. (2021). A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese. Food control. p. . [Online].
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Meng, F. et al. (2021). A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese. Food control. p. . [Online].