| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4559450 | Food Control | 2013 | 6 Pages |
Abstract
⺠Milk fat decreased the activity of sakacin C2 against Escherichia coli in milk. ⺠Emulsifiers influenced the effect of sakacin C2 against E. coli in milk. ⺠Nisin and ε-Polylysine increased the activity of sakacin C2 against E. coli in milk. ⺠Homogenization interfered with the activity of sakacin C2 against E. coli in milk.
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Authors
Yurong Gao, Dapeng Li, Xiaoyan Liu,