Open AccessCorrection to: Viability of Free and Encapsulated Lactobacillus rhamnosus GG and Their Effect On Physical, Chemical and Sensory Properties of Kunnu During Ambient Storage
Publication year - 2022
Publication title -
current developments in nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.904
H-Index - 14
ISSN - 2475-2991
DOI - 10.1093/cdn/nzac141
Subject(s) - lactobacillus rhamnosus , food science , sensory system , chemistry , lactobacillus , biology , neuroscience , fermentation
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