Lactic Acid Bacteria from Argentinean Fermented Foods:...

Food Technology and Biotechnology 2018 Vol. 56; Iss. 3

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters

Sáez, Gabriel D., Flomenbaum, Leandro, Zárate, Gabriela
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Volume:
56
Year:
2018
Journal:
Food Technology and Biotechnology
DOI:
10.17113/ftb.56.03.18.5631
File:
PDF, 513 KB
2018
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