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.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2018

Volumen: 87

Pages: 567-574

Type: Article

DOI: 10.1016/J.LWT.2017.09.033 GOOGLE SCHOLAR