Cite
HARVARD Citation
da Silva, F. et al. (2013). Stability of Lactobacillus acidophilus and Lactobacillus rhamnosus in minimally processed cabbage. International journal of postharvest technology and innovation. pp. 140-150. [Online].
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da Silva, F. et al. (2013). Stability of Lactobacillus acidophilus and Lactobacillus rhamnosus in minimally processed cabbage. International journal of postharvest technology and innovation. pp. 140-150. [Online].