Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product
Crossref DOI link: https://doi.org/10.1007/s13594-015-0256-z
Published Online: 2015-09-28
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Champagne, Claude P.
Raymond, Yves
Guertin, Nancy
Martoni, Christopher J.
Jones, Mitchell L.
Text and Data Mining valid from 2015-09-28