Publication | Closed Access
Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese
49
Citations
18
References
2003
Year
Food FermentationFood SpoilageL. DanicusLactic Acid BacteriaFood MicrobiologyFood BioprocessingMicrobiologyPublic HealthPhysiological PropertiesEstonian Semi-hard CheeseHealth Sciences
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