Original Research
Accepted on 30 Jan 2026
Classification, quantification, and thermotolerance assessment of lactic acid bacteria in yogurt using bacterial melting curve analysis
in Food Microbiology
Frontiers in Microbiology
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Original Research
Accepted on 30 Jan 2026
in Food Microbiology
Original Research
Published on 06 Jan 2022
in Antimicrobials, Resistance and Chemotherapy
Original Research
Accepted on 12 Feb 2026
in Plant Abiotic Stress
Original Research
Published on 20 Sep 2018
in Molecular Bacterial Pathogenesis