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 |
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Journal | Food Research International |
Volume | 36 |
Pages (from-to) | 1037-1046 |
Number of pages | 10 |
ISSN | 0963-9969 |
Publication status | Published - 2003 |
ID: 7859280