Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters

Published 2018 View Full Article

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Title
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters
Authors
Keywords
-
Journal
FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volume 56, Issue 3, Pages -
Publisher
Food Technology and Biotechnology Journal
Online
2018-04-27
DOI
10.17113/ftb.56.03.18.5631

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