2022peer-reviewed120 citations
Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry
Yanglei Yi, Ping Li, Fan Zhao, Tingting Zhang, Yuanyuan Shan, Xin Wang +4 more
Trends in Food Science & Technology
Concepts
BacteriocinLactic acidBacteriaMode of actionAction (physics)Current (fluid)Biochemical engineeringFood science