Work

Probiotic cheese: new opportunities

Year: 2011

Type: article

Authors: Arthur C. Ouwehand, Fandi Ibrahim, P. Fogd Jørgensen, Sofia D. Forssten, H. Röytiö

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: W3144434150

FWCI:

Cites:

Cited by: 1

Related to: 10