Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

par Matejčeková, Zuzana
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2019)

Characterization of mutual relations between Geotrichum candidum and Lactobacillus rhamnosus GG in milk a quantitative approach

par Sípková, Anna
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2014)