Evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food
Guardado en:
Publicado en: | Food science and technology international |
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Otros Autores: | Wang, N.-F, Shi, Y.-H., Sun, J., Le, G.-W. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Food science and technology international v. 13, no. 6 (2007), p. 469-475 |
Materias: | |
Publicación relacionada: | Contenido en:
Food science and technology international |
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