Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
出版年份 2018 全文链接
标题
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
作者
关键词
-
出版物
JOURNAL OF APPLIED MICROBIOLOGY
Volume 125, Issue 2, Pages 564-574
出版商
Wiley
发表日期
2018-04-14
DOI
10.1111/jam.13779
参考文献
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