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Antioxidant activities of lactic acid bacteria for quality improvement of fermented sausage / Yulong Zhang ...[et al.]

By: Zhang, Yulong.
Material type: materialTypeLabelArticleLanguage of document: EnglishCall number: IF 25 (75) Subject(s): LACTIC ACID BACTERIA \IF Source: Journal of Food Science 82 (12) 2017 : 2960-2967, ISSN: 0022-1147Location: Information File (FL2).