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Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses

Adem Gharsallaoui 1 Nadia Oulahal 1 Catherine Joly 1 Pascal Degraeve 1
1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276422
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:48:39 PM
Last modification on : Wednesday, March 11, 2020 - 2:48:06 PM

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UNIV-LYON1 | BIODYMIA | UDL

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Adem Gharsallaoui, Nadia Oulahal, Catherine Joly, Pascal Degraeve. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2016, 56 (8), pp.1262-1274. ⟨10.1080/10408398.2013.763765⟩. ⟨hal-02276422⟩

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