Sybesma, W., Hugenholtz, J., de Vos, W. M., & Smid, E. J. (2006). Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry. Electronic Journal of Biotechnology, 9(4), 0–0. Retrieved from https://www.ejbiotechnology.info/index.php/ejbiotechnology/article/view/v9n4-12