Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

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dc.contributor.authorAcuña Fontecilla, Andrea.
dc.contributor.authorGodoy, Liliana
dc.contributor.authorSilva Moreno, Evelyn.
dc.contributor.authorGanga, María Angélica.
dc.date.accessioned2019-08-07T13:51:59Z
dc.date.available2019-08-07T13:51:59Z
dc.date.issued2017
dc.date.updated2019-08-07T13:42:35Z
dc.fuente.origenORCID
dc.identifier.doi10.1080/19476337.2017.1297961
dc.identifier.issn1947-6345
dc.identifier.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-85015778286&partnerID=MN8TOARS
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/23653
dc.issue.numeroNo. 3
dc.pagina.final465
dc.pagina.inicio457
dc.relation.isformatofCyTA: journal of food, vol. 15, no. 3 (jul. 2017), pp. 457-465.
dc.revistaCyTA: journal of foodes_ES
dc.rightsacceso abierto
dc.subjectYeastses_ES
dc.subjectSaccharomyces cerevisiaees_ES
dc.subjectKiller toxinses_ES
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titleEvaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganismses_ES
dc.title.alternativeEvaluación de la actividad antimicrobiana de levaduras vínicas nativas contra microorganismos patógenos de la industria alimentariaes_ES
dc.typeartículo
dc.volumenVol. 15
sipa.codpersvinculados1070717
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