Conditions used to assess the effect of control bread and gluten friendly bread towards <i>L</i>. <i>acidophilus</i>, <i>B</i>. <i>animalis</i>, <i>Salmonella</i> sp. and <i>S</i>. <i>aureus</i> in saline solution.
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Conditions used to assess the effect of control bread and gluten friendly bread towards L. acidophilus, B. animalis, Salmonella sp. and S. aureus in saline solution.
创建时间：
2016-09-16
