Publication | Closed Access
Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
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Citations
51
References
2012
Year
ProbioticFood FermentationLactic Acid BacteriaFood MicrobiologyCamel Milk ProductsMicrobiologyMicrobiomePublic HealthHealth-threatening Predominant MicrofloraAfrican RawHealth Sciences
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