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

AuthID
 P-003-GDG
5
Author(s)
Tipo de Documento
Abstract
Year published
2009
Publicado
in NEW BIOTECHNOLOGY, ISSN: 1871-6784
Volume: 25, Páginas: S94-S94 (1)
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Wos®
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Publication Identifiers
Wos: WOS:000281760100228
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ISSN: 1871-6784
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