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pro vyhledávání: '"Giselle K.P. Guron"'
Autor:
Giselle K.P. Guron, Phoebe X. Qi, Michael J. McAnulty, John A. Renye, Jr., Amanda L. Miller, Adam M. Oest, Edward D. Wickham, Andrew Harron
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 7, Pp 4502-4515 (2023)
ABSTRACT: Consumers' growing interest in fermented dairy foods necessitates research on a wide array of lactic acid bacterial strains to be explored and used. This study aimed to investigate the differences in the proteolytic capacity of Lactobacillu
Externí odkaz:
https://doaj.org/article/0f0b37e8001243cd8386048d13ccd7db