Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus srains isolated from Estonian semi-hard cheese
Research output: Contribution to journal › Journal article › peer-review
| Original language | English |
|---|---|
| Journal | Food Research International |
| Volume | 36 |
| Pages (from-to) | 1037-1046 |
| Number of pages | 10 |
| ISSN | 0963-9969 |
| Publication status | Published - 2003 |
ID: 7859280