Improvement of lactic acid fermentation with Lactobacillus paracasei ssp. paracasei MIUG BL5 on enriched rye flour medium. AUDJG - Food Technology [Internet]. 19. November 2017 [zitiert 2. November 2026];41(2):86-101. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1184