검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
An Evaluation of the Proteolytic and Lipolytic Potential of Penicillium spp. Isolated from Traditional Greek Sausages in Submerged Fermentation Papagianni M Applied Biochemistry and Biotechnology, 172(2), 767, 2014 |
| No. | Article |
|---|---|
| 1 |
An Evaluation of the Proteolytic and Lipolytic Potential of Penicillium spp. Isolated from Traditional Greek Sausages in Submerged Fermentation Papagianni M Applied Biochemistry and Biotechnology, 172(2), 767, 2014 |