High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin

Barbara Masschalck, Rob Van Houdt, Chris W. Michiels
  • International Journal of Food Microbiology, March 2001, Elsevier
  • DOI: 10.1016/s0168-1605(00)00485-2

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http://dx.doi.org/10.1016/s0168-1605(00)00485-2

The following have contributed to this page: Rob Van Houdt