Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives
- DOI
- 10.1016/s0168-1605(98)00079-8
- Published
- 1998-08
- Container
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/s0168-1605-98-00079-8,
title = {Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives},
author = {Mª V Leal and M Baras and J.L Ruiz-Barba and B Floriano and R Jiménez-Dı́az},
year = {1998},
journal = {International Journal of Food Microbiology},
doi = {10.1016/s0168-1605(98)00079-8},
url = {https://doi.org/10.1016/s0168-1605(98)00079-8}
}RIS
TY - JOUR TI - Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives AU - Mª V Leal AU - M Baras AU - J.L Ruiz-Barba AU - B Floriano AU - R Jiménez-Dı́az PY - 1998 JO - International Journal of Food Microbiology DO - 10.1016/s0168-1605(98)00079-8 UR - https://doi.org/10.1016/s0168-1605(98)00079-8 ER -
APA
Leal, M. V., Baras, M., Ruiz-Barba, J., Floriano, B., & Jiménez-Dı́az, R. (1998). Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives. International Journal of Food Microbiology. https://doi.org/10.1016/s0168-1605(98)00079-8
Source records
- crossref · retrieved 2026-09-26T05:04:08.626Z