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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sib Sankar Giri, Venkatachalam Sukumaran, Shib Sankar Sen, Se Chang Park | - |
dc.date.accessioned | 2021-04-15T04:20:37Z | - |
dc.date.available | 2021-04-15T04:20:37Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | Frontiers in Microbiology | - |
dc.identifier.other | 999-000052 | - |
dc.identifier.uri | https://hdl.handle.net/10371/174039 | - |
dc.language.iso | en | - |
dc.title | Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage | - |
dc.type | Article | - |
dc.contributor.AlternativeAuthor | 박세창 | - |
dc.identifier.doi | 10.3389/fmicb.2018.01976 | - |
dc.citation.journaltitle | Frontiers in Microbiology | - |
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