Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
- Jiménez, E.
- Yépez, A.
- Pérez-Cataluña, A.
- Ramos Vásquez, E.
- Zúñiga Dávila, D.
- Vignolo, G.
- Aznar, R.
Revista:
LWT - Food Science and Technology
ISSN: 0023-6438
Any de publicació: 2018
Volum: 87
Pàgines: 567-574
Tipus: Article