Cite
HARVARD Citation
Wu, W. et al. (2020). Improvement of the probiotic potential and yield of Lactobacillus rhamnosus cells using corn steep liquor. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wu, W. et al. (2020). Improvement of the probiotic potential and yield of Lactobacillus rhamnosus cells using corn steep liquor. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].