Work

チーズ製品へのBifidobacterium sp.Bo株とLactobacillus acidophilus Ki株の添加と生存率

Year: 1995

Type: article

Source: Netherlands milk and dairy journal

Authors: Ana Gomes, F. Xavier Malcata, F. A. M. Klaver, Hans J. Grande

Language: Japanese

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: W3211169396

FWCI: 2.553

Cites:

Cited by: 40

Related to: 10