LWT- Food Science and Technology, ( ISI ), Volume (165), Year (2022-8)
Title : ( The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids )
Authors: Nasrin Hadinia , Mohammad Reza Edalatian Dovom , Masoud Yavarmanesh ,Access to full-text not allowed by authors
Abstract
Lactobacillus acidophilus,Lactobacillus fermentum, Short chain fatty acid, Bacterial stress response