Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

✍ Scribed by C.V. Bergamini; E.R. Hynes; S.B. Palma; N.G. Sabbag; C.A. Zalazar

• Book ID: 116540404
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 377 KB
• Volume: 19
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2009.02.008