Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages
- DOI
- 10.3390/foods14091491
- Published
- 2025-04-24
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods14091491,
title = {Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages},
author = {José M. Martín-Miguélez and Cristina Castaño and Josué Delgado and Lary Souza Olegario and Alberto González-Mohino},
year = {2025},
journal = {Foods},
doi = {10.3390/foods14091491},
url = {https://doi.org/10.3390/foods14091491}
}RIS
TY - JOUR TI - Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages AU - José M. Martín-Miguélez AU - Cristina Castaño AU - Josué Delgado AU - Lary Souza Olegario AU - Alberto González-Mohino PY - 2025 JO - Foods DO - 10.3390/foods14091491 UR - https://doi.org/10.3390/foods14091491 ER -
APA
Martín-Miguélez, J. M., Castaño, C., Delgado, J., Olegario, L. S., & González-Mohino, A. (2025). Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages. Foods. https://doi.org/10.3390/foods14091491
Source records
- crossref · retrieved 2026-09-26T03:34:18.282Z