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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

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dc.contributor.authorSib Sankar Giri, Venkatachalam Sukumaran, Shib Sankar Sen, Se Chang Park-
dc.date.accessioned2021-04-15T04:20:37Z-
dc.date.available2021-04-15T04:20:37Z-
dc.date.issued2018-
dc.identifier.citationFrontiers in Microbiology-
dc.identifier.other999-000052-
dc.identifier.urihttps://hdl.handle.net/10371/174039-
dc.language.isoen-
dc.titleUse of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage-
dc.typeArticle-
dc.contributor.AlternativeAuthor박세창-
dc.identifier.doi10.3389/fmicb.2018.01976-
dc.citation.journaltitleFrontiers in Microbiology-
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College of Veterinary Medicine (수의과대학)Dept. of Veterinary Medicine (수의학과)Journal Papers (저널논문_수의학과)
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