sci-hub
to open science
⇣ Google Scholar
Help
Bai, Mei; Huang, Tian; Guo, Shuai; Wang, Yuejiao; Wang, Jicheng; Kwok, Lai-Yu; Dan, Tong; Zhang, Heping; Bilige, Menghe (2020).
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt. Food Bioscience, (), 100718–.
doi:10.1016/j.fbio.2020.100718
url to share this paper:
An interview with Sci-Hub Founder Alexandra Elbakyan Who exactly should pay for academic research
Enter →
updates on
Sci-Hub Community