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  • × DOAJ
  • × Journal of Functional Food
  • × Proteolysis
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1 Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates [期刊论文]

来源：Journal of Functional Foods , 2016

作者:Ismaïl Fliss;Daniel St-Gelais;Émilie Laurin;等

关键词:Probiotic bacteria;Mesophilic lactic acid bacteria;...

使用许可:Unknown

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