Your search returned 2 results.

Results
	1.	Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. [electronic resource] by Tosukhowong, Amonlaya Visessanguan, Wonnop Pumpuang, Laphaslada Tepkasikul, Preenapha Panya, Atikorn Valyasevi, Ruud Producer: 20140913 In: Food chemistry vol. 129 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Garvieacin Q, a novel class II bacteriocin from Lactococcus garvieae BCC 43578. [electronic resource] by Tosukhowong, Amonlaya Zendo, Takeshi Visessanguan, Wonnop Roytrakul, Sittiruk Pumpuang, Laphaslada Jaresitthikunchai, Janthima Sonomoto, Kenji Producer: 20120508 In: Applied and environmental microbiology vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search