Evaluation of xylan as carbon source for Weissella spp., a predominant strain in pozol fermentation
López-Hernández, Marisol, Rodríguez-Alegría, María Elena, López-Munguía, Agustín, Wacher, CarmenLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.10.030
Date:
October, 2017
File:
PDF, 939 KB
english, 2017