Stability Comparison of Free and Encapsulated Lactobacilus casei ATCC 393 in Yoghurt for Long Time Storage

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Catabolite repression in Lactobacillus casei ATCC 393 is mediated by CcpA.

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ژورنال

عنوان ژورنال: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology

سال: 2016

ISSN: 2344-5300,2344-2344

DOI: 10.15835/buasvmcn-fst:12293