Synbiotic Cheese: Effect of Prebiotic Compounds on Survival of Probiotic Strains Throughout Ripening Time

AuthID
 P-003-GDG
5
Author(s)
Document Type
Abstract
Year published
2009
Published
in NEW BIOTECHNOLOGY, ISSN: 1871-6784
Volume: 25, Pages: S94-S94 (1)
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Publication Identifiers
Wos: WOS:000281760100228
Source Identifiers
ISSN: 1871-6784
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