Publication | Closed Access

The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus

NutritionProbioticFood FermentationDifferent Nitrogen SourcesLactic Acid BacteriaFood MicrobiologyDate JuiceMicrobiologyLactic AcidPublic HealthFeed UtilizationFood SafetyHealth Sciences