Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

  1. Jiménez, E.
  2. Yépez, A.
  3. Pérez-Cataluña, A.
  4. Ramos Vásquez, E.
  5. Zúñiga Dávila, D.
  6. Vignolo, G.
  7. Aznar, R.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2018

Alea: 87

Orrialdeak: 567-574

Mota: Artikulua

DOI: 10.1016/J.LWT.2017.09.033 GOOGLE SCHOLAR
Datuen iturria: Scopus