Probiotic: conceptualization from a new approach

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Journal Paper

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Journal: Current Opinion in Food Science Year:2020 | Volume:32 | Issue:- Page(s): 0-0

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Probiotic: conceptualization from a new approach

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An evaluation of stress impacts on survival of probiotic bacteria in yogurt

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APA: Copy

. (2020). Probiotic: conceptualization from a new approach. Current Opinion in Food Science, 32(-), 0-0. SID. https://sid.ir/paper/1023139/en

Vancouver: Copy

. Probiotic: conceptualization from a new approach. Current Opinion in Food Science[Internet]. 2020;32(-):0-0. Available from: https://sid.ir/paper/1023139/en

IEEE: Copy

, “Probiotic: conceptualization from a new approach,” Current Opinion in Food Science, vol. 32, no. -, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/1023139/en

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