Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food
Crossref DOI link: https://doi.org/10.1007/s12602-017-9282-x
Published Online: 2017-05-19
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vasiee, Alireza
Alizadeh Behbahani, Behrooz
Tabatabaei Yazdi, Farideh
Mortazavi, Seyed Ali
Noorbakhsh, Hamid
License valid from 2017-05-19