Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food
Crossref DOI link: https://doi.org/10.1007/s12602-015-9186-6
Published Online: 2015-02-10
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Poornachandra Rao, K.
Chennappa, G.
Suraj, U.
Nagaraja, H.
Charith Raj, A. P.
Sreenivasa, M. Y.
Text and Data Mining valid from 2015-02-10