1. Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages. (January 2020) Authors: Pavli, Foteini G.; Argyri, Anthoula A.; Chorianopoulos, Nikos G.; Nychas, George-John E.; Tassou, Chrysoula C. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗