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    Controlled Fermentation Using Autochthonous <i>Lactobacillus plantarum</i> Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

    Controlled Fermentation Using Autochthonous <i>Lactobacillus plantarum</i> Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens by Damini Kothari, Woo-Do Lee, Eun Sung Jung, Kai-Min Niu, Choong Hwan Lee, Soo-Ki Kim

    Published 2020
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