Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Published 2020 View Full Article

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Title
Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-06-01
DOI
10.1002/jsfa.10556

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