Evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food

NF Wang, YH Shi, J Sun, GW Le - Food science and …, 2007 - journals.sagepub.com
The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic
acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09 …
Save Cite Cited by 25 Related articles

Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food.

NF Wang, YH Shi, J Sun, GW Le - Food Science & …, 2007 - search.ebscohost.com
The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic
acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09 …
Cite

[CITATION][C] Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food

NF WANG, YH SHI, J SUN… - Food science and …, 2007 - pascal-francis.inist.fr
Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food CNRS
Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple search …
Cite

Evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food.

NF Wang, YH Shi, J Sun, GW Le - 2007 - cabidigitallibrary.org
The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic
acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09 …
Cite

[CITATION][C] Evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food

NF Wang, YH Shi, J Sun, GW Le - Food science and technology …, 2007 - dialnet.unirioja.es
Cite

[CITATION][C] Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food

NF Wang, YH Shi, J Sun, GW Le - 2007
Cite