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Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes
RESEARCH BACKGROUND: Consumption of spontaneously fermented camel´s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. EXPERIMENTAL APPROACH: Twelve...
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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7709455/ https://ncbi.nlm.nih.gov/pubmed/33281482 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.03.20.6598 |
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