Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food
Alireza Vasiee(Institute of Food Science and Technology), Hamid Noorbakhsh(Ferdowsi University of Mashhad), Seyed Ali Mortazavi(Ferdowsi University of Mashhad), Behrooz Alizadeh Behbahani(Institute of Food Science & Technology), Farideh Tabatabaei Yazdi(Ferdowsi University of Mashhad)
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