Work

Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

Year: 2003

Type: article

Source: Meat Science

DOI: 10.1016/s0309-1740(02)00292-9

Authors: E. Papamanoli, N. Tzanetakis, E. Litopoulou-Tzanetaki, P. Kotzekidou

Institution: Aristotle University of Thessaloniki

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2117772979

FWCI: 11.46

Cites: 43

Cited by: 372

Related to: 10