Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh‐cut apple, using a modelling study

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2672|118|4|998-1006

ISSN： 1364-5072

Source： JOURNAL OF APPLIED MICROBIOLOGY, Vol.118, Iss.4, 2015-04, pp. : 998-1006

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