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Production of saffron-based probiotic beverage by lactic acid bacteria

Crossref DOI link: https://doi.org/10.1007/s11694-018-9888-z

Published Online: 2018-07-30

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Dabbagh Moghaddam, Arasb

Garavand, Farhad https://orcid.org/0000-0002-9448-7010
Razavi, Seyed Hadi

Dini Talatappe, Hossein
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Text and Data Mining valid from 2018-07-30
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Article History

Received: 12 August 2017

Accepted: 26 July 2018

First Online: 30 July 2018