Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat

Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 99, Part 1, September 2017, Pages 762-769

Sabrina da Silva Sabo, Noelia Pérez-Rodríguez, José Manuel Domínguez, Ricardo Pinheiro de Souza Oliveira,