Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

  1. Yépez, A.
  2. Luz, C.
  3. Meca, G.
  4. Vignolo, G.
  5. Mañes, J.
  6. Aznar, R.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2017

Volumen: 78

Pages: 393-400

Type: Article

DOI: 10.1016/J.FOODCONT.2017.03.009 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus