Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use as Vegetable Starters
Food Technology and Biotechnology - Croatia
doi 10.17113/ftb.56.03.18.5631
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 2018
Authors
Publisher
Faculty of Food Technology and Biotechnology - University of Zagreb