Work

Survival of B. lactis During Ripening of Probiotic Lighvan Cheese

Year: 2014

Type: article

Authors: A. R. Shahab Lavasani, Varamin-Pishva Branch

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: W2183170941

FWCI:

Cites: 23

Cited by:

Related to: 10