Fermentación de maíz de alta calidad proteica con...

Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQBA 087-11 DRM) aislado en Colombia de masas tradicionales fermentadas

Betancourt Botero, Sandra P., Bolívar Escobar, Germán A., Ramírez Toro, Cristin
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Volume:
45
Journal:
Revista Argentina de Microbiología
DOI:
10.1016/S0325-7541(13)70038-5
Date:
October, 2013
File:
PDF, 409 KB
2013
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