Bacteriocin-producing probiotics enhance the safety and functionality of sturgeon sausage

Food Control

Volumn 50, Issue , 2015, Pages 729-735

  Wang, Yang ^a   Sun, Ying ^a   Zhang, Xu ^a   Zhang, Zhichao ^a   Song, Juyi ^a   Gui, Meng ^a   Li, Pinglan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacteriocin; Fermentation; Functionality; Probiotic; Safety; Sturgeon sausage

Indexed keywords

EID: 84910047186     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.09.045     Document Type: Article

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