THỦY, Đỗ T. B.; HƯƠNG, N. T. D. IDENTIFICATION AND SOME BENEFIT PROPERTIES OF Lactobacillus farciminis NM6 ISOLATED FROM FISH SAUCE. Hue University Journal of Science: Natural Science, [S. l.], v. 127, n. 1C, p. 119-129, 2018. DOI: 10.26459/hueuni-jns.v127i1C.4911. Disponível em: http://222.255.146.83/index.php/hujos-ns/article/view/4911. Acesso em: 15 nov. 2024.