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Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo

作者:Kavita Sharma[1]Sampan Attri[1]Gunjan Goel[1][2]
来源:Probiotics and Antimicrobial Proteins ISSN:1867-1306, 2019年, 11卷, 3期, 774-784页, DOI: 10.1007/s12602-018-9466-z
DOI:10.1007/s12602-018-9466-z

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