Work

Probiotic property of lactic acid bacteria from traditional fermented condiments: Datta and Awaze.

Year: 2016

Type: article

Source: International Food Research Journal

Authors: F. Tigu, F. Assefa, Tetemke Mehari, M Ashenafi

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2580979972

FWCI: 0.64

Cites:

Cited by: 12

Related to: 10