Characterisation of lactic acid bacteria from Turkish...

  • Main
  • 2016 / 3
  • Characterisation of lactic acid bacteria from Turkish...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 3

Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

Dertli, Enes, Mercan, Emin, Arıcı, Muhammet, Yılmaz, Mustafa Tahsin, Sağdıç, Osman
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.03.030
Date:
March, 2016
File:
PDF, 602 KB
english, 2016
Conversion to is in progress
Conversion to is failed