Dunnand, E., Burns, P. G., Binetti, A. G., Bergamini, C. V., Peralta, G. H., Forzani, L. M., . . . Vinderola, C. G. (2019). Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection. Web
Citación estilo ChicagoDunnand, E., Patricia Graciela Burns, Ana Griselda Binetti, Carina Viviana Bergamini, Guillermo Hugo Peralta, Liliana Maria Forzani, Jorge Alberto Reinheimer, and Celso Gabriel Vinderola. Postbiotics Produced At Laboratory and Industrial Level As Potential Functional Food Ingredients With the Capacity to Protect Mice against Salmonella Infection. 2019.
Cita MLADunnand, E., et al. Postbiotics Produced At Laboratory and Industrial Level As Potential Functional Food Ingredients With the Capacity to Protect Mice against Salmonella Infection. 2019.