Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese
- Zahra Zareie
- , Ali Moayedi
- , Farhad Garavand
- , Kourosh Tabar-Heydar
- , Morteza Khomeiri
- , Yahya Maghsoudlou
- Gorgan University of Agricultural Sciences and Natural Resources
- Teagasc - Irish Agriculture and Food Development Authority
- Chemistry and Chemical Engineering Research Center of Iran
Research output: Contribution to journal › Article › peer-review