Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification

标题
Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification
作者
关键词
-
出版物
Frontiers in Microbiology
Volume 3, Issue -, Pages -
出版商
Frontiers Media SA
发表日期
2012-10-04
DOI
10.3389/fmicb.2012.00350

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