Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

By R. Rubio, T. Aymerich, S. Bover-Cid, M. D. Guàrdia, J. Arnau, M. Garriga. 2013

84 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/5fa5f669d4bdef2a2fec9919e62e36d1362f6aa2