Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture

标题
Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 441-448
出版商
Elsevier BV
发表日期
2017-11-11
DOI
10.1016/j.lwt.2017.11.015

向作者/读者发起求助以获取更多资源

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

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