Novel Isolates of Lactobacilli from Fermented Portuguese Olive as Potential Probiotics

AuthID
 P-009-PBC
9
Author(s)
Peres, CM
·
Moreira, L
·
Document Type
Article
Year published
2014
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 59, Issue: 1, Pages: 234-246 (13)
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Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84903783850
Wos: WOS:000339776200033
Source Identifiers
ISSN: 0023-6438
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