Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation

发表于 2026-8-8 17:01:26

期刊：FEMS Microbiology Letters

文献作者：Francesca Valerio; Paola Lavermicocca; Michelangelo Pascale; Angelo Visconti

出版日期：2004-4-

DOI号：10.1111/j.1574-6968.2004.tb09494.x

下载链接：https://onlinelibrary.wiley.com/ ... 6968.2004.tb09494.x

文献链接：https://doi.org/10.1111/j.1574-6968.2004.tb09494.x

当前文献来源于 Oxford University Press (OUP)。

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[Wiley] Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation

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