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Publikováno v:
Molecules, Vol 26, Iss 12, p 3669 (2021)
Saccharides are the most common carbon source for Streptococcus thermophilus, which is a widely used bacterium in the production of fermented dairy products. The performance of the strain is influenced by the consumption of different saccharides duri
Externí odkaz:
https://doaj.org/article/518d8dd598574ab8bac4ba3333abecfa
Publikováno v:
Molecules
Volume 26
Issue 12
Molecules, Vol 26, Iss 3669, p 3669 (2021)
Volume 26
Issue 12
Molecules, Vol 26, Iss 3669, p 3669 (2021)
Saccharides are the most common carbon source for Streptococcus thermophilus, which is a widely used bacterium in the production of fermented dairy products. The performance of the strain is influenced by the consumption of different saccharides duri