검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy Biscola V, Choiset Y, Rabesona H, Chobert JM, Haertle T, Franco BDGM Journal of Applied Microbiology, 125(2), 564, 2018 |
| 2 |
Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami Barbosa MS, Todorov SD, Belguesmia Y, Choiset Y, Rabesona H, Ivanova IV, Chobert JM, Haertle T, Franco BDGM Journal of Applied Microbiology, 116(5), 1195, 2014 |
| 3 |
Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag Batdorj B, Dalgalarrondo M, Choiset Y, Pedroche J, Metro F, Prevost H, Chobert JM, Haertle T Journal of Applied Microbiology, 101(4), 837, 2006 |