"Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening"
written by G. M. Rodriguez-Serrano, L. G. González-Olivares, Z. L. López-Cuellar, J. Añorve-Morga, M. J. Franco-Fernández, A. Castañeda-Ovando, E. Contreras López, J. Jaimez Ordaz,
published by Journal of Biosciences and Medicines, Vol.2 No.3, 2014
has been cited by the following article(s):
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