Variability in the content ofLactobacillus caseiin different commercial lots of fermented milks

Title
Variability in the content ofLactobacillus caseiin different commercial lots of fermented milks
Authors
Keywords
-
Journal
Publisher
Wiley
Online
2014-07-31
DOI
10.1111/ijfs.12634

Ask authors/readers for more resources

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started