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	Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China
	Miao, Jianyin; Guo, Haoxian; Ou, Yangwen; Liu, Guo; Fang, Xiang; Liao, Zhenlin; Ke, Chang; Chen, Yunjiao; Zhao, Lichao; Cao, Yong*
刊名	Food Control
	2014
卷号	42页码:48-53
关键词	Bacteriocin Lactobacillus paracasei subsp. tolerans Purification characterization Tibet kefir
ISSN号	0956-7135
DOI	10.1016/j.foodcont.2014.01.041
URL标识	查看原文
WOS记录号	WOS:000335106400009
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5706216
专题	湖南中医药大学
作者单位	1.[Chen, Yunjiao 2.Fang, Xiang 3.Cao, Yong 4.Miao, Jianyin 5.Ke, Chang 6.Guo, Haoxian 7.Liao, Zhenlin 8.Zhao, Lichao 9.Liu, Guo] South China Agr Univ, Coll Food Sci, Guangzhou 510542, Guangdong, Peoples R China.
推荐引用方式 GB/T 7714	Miao, Jianyin,Guo, Haoxian,Ou, Yangwen,et al. Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China[J]. Food Control,2014,42:48-53.
APA	Miao, Jianyin.,Guo, Haoxian.,Ou, Yangwen.,Liu, Guo.,Fang, Xiang.,...&Cao, Yong*.(2014).Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China.Food Control,42,48-53.
MLA	Miao, Jianyin,et al."Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China".Food Control 42(2014):48-53.

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