Publication | Closed Access
Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG
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Citations
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References
2010
Year
Food ChemistryProbioticFood FermentationBiotechnologyFood MicrobiologyFood PreservationPhysicochemical QualityMicrobiologyRipeningPublic HealthFood QualityFresh-cut AppleFood SafetyHealth Sciences
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