A polyphasic approach in order to identify dominant lactic acid bacteria during pasta manufacturing

  1. Russo, P.
  2. Beleggia, R.
  3. Ferrer, S.
  4. Pardo, I.
  5. Spano, G.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2010

Volumen: 43

Número: 6

Pages: 982-986

Type: Article

DOI: 10.1016/J.LWT.2010.01.013 GOOGLE SCHOLAR
La source de données: Scopus