论文信息 - Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese - 字舞流文

Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

A. Castañeda-Ovando | G. Rodríguez-Serrano | L. González-Olivares | E. Contreras-López | J. Jaimez-Ordaz | J. Ramírez-Godínez | Juan Francisco Gutiérrez-Rodríguez | L. González-Olivares