Lactic acid bacterial diversity in the traditional Mexican...

International Journal of Food Microbiology 2001 Vol. 64; Iss. 1-2

Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis

Adelfo Escalante, Carmen Wacher, Amelia Farrés
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Volume:
64
Year:
2001
Language:
english
Pages:
11
DOI:
10.1016/s0168-1605(00)00428-1
File:
PDF, 130 KB
english, 2001
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