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In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

作者:ZhuangGuo[a];JichengWang[a];LiyaYan[a];WeiChen[b];Xiao-mingLiu[b];He-pingZhang[a];
来源:LWT - Food Science and Technology ISSN:0023-6438, 2009年, 42卷, 10期, 1640-1646页, DOI: 10.1016/j.lwt.2009.05.025
DOI:10.1016/j.lwt.2009.05.025

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