Fermentation of Dietetic Fiber from Green Bean and Prickly Pear Shell by Pure and Mixture Culture of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum 450B
Crossref DOI link: https://doi.org/10.1007/s00284-017-1228-8
Published Online: 2017-03-23
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mora-Cura, Y. N.
Meléndez-Rentería, N. P.
Delgado-García, M.
Contreras-Esquivel, J. C.
Morlett-Chávez, J. A.
Aguilar, C. N.
Rodríguez-Herrera, R.
Funding for this research was provided by:
Consejo Nacional de Ciencia y Tecnología
License valid from 2017-03-23