Authors Tan and H. Xu contributed equally to this work.
M: FOOD MICROBIOLOGY AND SAFETY
Safety Assessment and Probiotic Evaluation of Enterococcus Faecium YF5 Isolated from Sourdough
Version of Record online: 12 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 4, pages M587–M593, April 2013
How to Cite
Tan, Q., Xu, H., Aguilar, Z. P., Peng, S., Dong, S., Wang, B., Li, P., Chen, T., Xu, F. and Wei, H. (2013), Safety Assessment and Probiotic Evaluation of Enterococcus Faecium YF5 Isolated from Sourdough. Journal of Food Science, 78: M587–M593. doi: 10.1111/1750-3841.12079
- Issue online: 5 APR 2013
- Version of Record online: 12 MAR 2013
- Manuscript Accepted: 14 JAN 2013
- Manuscript Received: 26 NOV 2012
- Natl. Natural Science Foundation of China. Grant Number: (NSFC31170091, 31000048, and 30900038)
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