Chemical and biological protection of food grade nisin through their partial intercalation in laminar hydroxide salts release_7roe4da75jac7bk2laokful2nm [as of editgroup_5uqbrda7nbh5bfnau5tzetbe2y]

by Carlos Arnulfo Velázquez-Carriles, Gregorio Guadalupe Carbajal-Arizaga, Jorge Manuel Silva-Jara, Martha Candelaria Reyes-Becerril, Blanca Rosa Aguilar-Uscanga, María Esther Macías-Rodríguez

Published in Journal of food science and technology by Springer Science and Business Media LLC.

2020  

Type  article-journal
Stage   published
Date   2020-03-24
Language   en ?
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ISSN-L:  0022-1155
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