The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages
| Autor: | Rubio, Raquel, Martín, Belén, Aymerich, Teresa, Garriga, Margarita |
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| Zdroj: | In International Journal of Food Microbiology 1 September 2014 186:55-60 |
| Databáze: | ScienceDirect |
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