Work

From Yaks to Yogurt: The History, Development, and Current Use of Probiotics

Year: 2015

Type: review

Source: Clinical Infectious Diseases

DOI: 10.1093/cid/civ054

Author: L. V. McFarland

Institution: University of Washington

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2051083422

FWCI: 2.131

Cites: 39

Cited by: 261

Related to: 10