PUBLICACIÓN
Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in Salchichón, a Traditional Iberian Dry Fermented Sausage
ACCEDER A LA PUBLICACIÓN:
Ruiz-Moyano S., Martin A., Benito M.J., Aranda E., Casquete R., de Guia Cordoba M.
Food Science (Q1)
JCR: 1.658
SJR: 0.936
CITAS
16
DOI
10.1111/j.1750-3841.2011.02189.x
EID
2-s2.0-79957889862
ISSN
0022-1147
EISSN
1750-3841
BIBTEX
@article{Casquete2011,title = {Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in {'}Salchich{\'o}n,{'} a Traditional Iberian Dry Fermented Sausage},journal = {Journal of Food Science},year = {2011},volume = {76},number = {5},author = {Ruiz-Moyano, S. and Mart{\'i}n, A. and Benito, M.J. and Aranda, E. and Casquete, R. and de Guia C{\'o}rdoba, M.}}
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