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Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one stra...
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| Publicado no: | J Zhejiang Univ Sci B |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Zhejiang University Press
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4980438/ https://ncbi.nlm.nih.gov/pubmed/27487805 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B1500250 |
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