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