Purification and partial characterization of antilisterial bacteriocin produced by Pediococcus pentosaceus KJBC11 from Idli batter fermented with Piper betle leaves

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4514|42|1|jfbc.12460-jfbc.12460

ISSN： 0145-8884

Source： JOURNAL OF FOOD BIOCHEMISTRY (ELECTRONIC), Vol.42, Iss.1, 2018-02, pp. : n/a-n/a

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