Evaluation of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages
Pavli, Foteini G., Argyri, Anthoula A., Chorianopoulos, Nikos G., Nychas, George-John E., Tassou, Chrysoula C.Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108810
Date:
November, 2019
File:
PDF, 2.27 MB
english, 2019