Cotârleț, M., Maftei, N.-M., Vasile, A.-M. and Bahrim, G.-E. (2017) “Improvement of lactic acid fermentation with Lactobacillus paracasei ssp. paracasei MIUG BL5 on enriched rye flour medium”, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 41(2), pp. 86-101. Available at: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1184 (Accessed: 22December2024).