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1 Ergebnisse
1
Characteristics of Lactic Acid Bacteria as Potential Probio..:
Yinchu Liu
;
Sai Gao
;
Yue Cui
...
https://www.mdpi.com/2304-8158/13/2/198. , 2024
Link:
https://doi.org/10.3390/foods13020198
RT Journal T1
Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4f7c45d7e86a44f5a2f8fa0caca8c476&Exemplar=1&LAN=DE A1 Yinchu Liu A1 Sai Gao A1 Yue Cui A1 Lin Wang A1 Junya Duan A1 Xinyu Yang A1 Xiaochang Liu A1 Songshan Zhang A1 Baozhong Sun A1 Haojie Yu A1 Xiaoguang Gao PB MDPI AG YR 2024 K1 fermented sausage K1 lactic acid bacteria K1 probiotic K1 antimicrobial K1 antioxidant K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/13/2/198 LK http://dx.doi.org/https://doi.org/10.3390/foods13020198 DO https://doi.org/10.3390/foods13020198 SF ELIB - SuUB Bremen
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