Effects of pH, temperature and salt on antagonistic activity of barley sourdough lactic acid bacteria on Bacillus subtilis and evaluation of serum parameters and liver enzymes in mice fed with LAB isolates
M. Ebrahimi, Maryam Khashaie, Farzaneh KiaDaliri, Alireza Sadeghi
Published in Majallah-i bihdāsht-i mavādd-i ghaz̲āyī (01.06.2019)
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Published in Majallah-i bihdāsht-i mavādd-i ghaz̲āyī (01.06.2019)
Journal Article