[1]
Zahed, O. , Massoud, R., Khosravi-Darani, K., Mortazavian, A.M. و Mohammadi, A. 2022. Propionic Acid Bio-Fortification of Yogurts by Adjunct Culture of Propionibacterium freudenreichii: Propionic acid biosynthesis in yogurt. بیوتکنولوژی غذایی کاربردی. 9, 1 (ژانویه 2022), 31–40. DOI:https://doi.org/10.22037/afb.v9i1.36451.