Journal Articles
Critical Reviews in Food Science and Nutrition
Year : 2016
Laure-Hélène Davoine : Connect in order to contact the contributor
https://univ-lyon1.hal.science/hal-02276422
Submitted on : Monday, September 2, 2019-3:48:39 PM
Last modification on : Saturday, June 10, 2023-3:12:04 PM
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Adem Gharsallaoui, Nadia Oulahal, Catherine Joly, Pascal Degraeve. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Critical Reviews in Food Science and Nutrition, 2016, 56 (8), pp.1262-1274. ⟨10.1080/10408398.2013.763765⟩. ⟨hal-02276422⟩
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