Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic

Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KYU HANG KYUNG
Otros Autores:	KYUNG SUK PARK, YOUN SOON KIM
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 226-229
Materias:	Ajo Allium sativum Bacteria Leuconostoc Aislamiento Caracterización
Publicación relacionada:	Contenido en: Journal of Food Science

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