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Use of natural peptide TP4 as a food preservative prevents ..:
Hazam, Prakash Kishore
;
Selvaraj, Sanjay Prasad
;
Negi, Abhishek
..
Food Chemistry. 455 (2024) - p. 139874 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.139874
RT Journal T1
Use of natural peptide TP4 as a food preservative prevents contamination by fungal pathogens
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.139874&Exemplar=1&LAN=DE A1 Hazam, Prakash Kishore A1 Selvaraj, Sanjay Prasad A1 Negi, Abhishek A1 Lin, Wen-Chun A1 Chen, Jyh-Yih PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 455 SP 139874 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.139874 DO https://doi.org/10.1016/j.foodchem.2024.139874 SF ELIB - SuUB Bremen
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