El-Ghaish, S., Ahmadova, A., Hadji-Sfaxi, I., El Merchefi, K. E., Bazukyan, I., Choiset, Y., . . . Haertle, T. (2011). Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods. Web
Citación estilo ChicagoEl-Ghaish, Shady, et al. Potential Use of Lactic Acid Bacteria for Reduction of Allergenicity and for Longer Conservation of Fermented Foods. 2011.
Cita MLAEl-Ghaish, Shady, et al. Potential Use of Lactic Acid Bacteria for Reduction of Allergenicity and for Longer Conservation of Fermented Foods. 2011.
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