Cite
MLA Citation
Foteini G. Pavli et al.. “Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages.” Lebensmittel-Wissenschaft + Technologie =, vol. 118, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100098056538.0x000057