Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

Published 2019 View Full Article

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Title
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 316, Issue -, Pages 108425
Publisher
Elsevier BV
Online
2019-11-06
DOI
10.1016/j.ijfoodmicro.2019.108425

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