Traditional fermented beverages from Mexico as a potential probiotic source
Crossref DOI link: https://doi.org/10.1007/s13213-017-1290-2
Published Online: 2017-08-03
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Romero-Luna, Haydee Eliza
Hernández-Sánchez, Humberto
Dávila-Ortiz, Gloria http://orcid.org/0000-0001-8235-1960
Funding for this research was provided by:
Consejo Nacional de Ciencia y Tecnología (260107)
License valid from 2017-08-03