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.
Zeitschrift:
LWT - Food Science and Technology
ISSN: 0023-6438
Datum der Publikation: 2018
Ausgabe: 87
Seiten: 567-574
Art: Artikel