Lactic acid bacteria as functional starter cultures for the food fermentation industry

Trends in Food Science & Technology - Tập 15 Số 2 - Trang 67-78 - 2004
Frédéric Leroy1, Luc De Vuyst1
1Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium

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