https://nsc119875chemical.com/....idea-and-also-interp
Many facets shape the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical circumstances of meals, and susceptibility of proteolytic enzymes can constrain the use of bacteriocins as beneficial food additives. Nonetheless, book bacteriocin nanoencapsulation has made an appearance as an encouraging option. In this review, we highlight the bacteriocins created by Gram-negative bacteria and Gram-positive germs including lactic acid bacteri
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