Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora-Reference-Cited by-同舟云学术

Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora

Published:2012-07 Issue:2 Volume:47 Page:371-379
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jans Christoph,Bugnard Joséphine,Njage Patrick Murigu Kamau,Lacroix Christophe,Meile Leo

Funder

North-South Centre of ETH Zurich

Walter Hochstrasser Stiftung

Publisher

Elsevier BV

Subject

Food Science

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