Article · Journal · 2008

Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya

International Journal of Food Microbiology

Citations: 189from other works
Field-weighted impact: 10.351.00 is the world average for its field and year
Among its field: Top 10%by citations, against works of its field and year
Authors: 8from 3 institutions

Authors

8 authors across 3 institutions in 2 countries