TABATABAEI YAZDI, F. .; MOHEBBI, M. .; MORTAZAVI, A. .; ALIZADEH BEHBAHANI, B. .; GHAITARANPOUR, A. .; JOUKI, M. . Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: Introduction of a probiotic product. Scientific Journal of Biological Sciences, [S. l.], v. 1, n. 6, p. 120-125, 2012. Disponível em: http://sjournals.com/index.php/sjbs/article/view/1110. Acesso em: 23 nov. 2024.