Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso
出版年份 2019 全文链接
标题
Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso
作者
关键词
<em class="EmphasisTypeItalic ">Lait caillé</em>, Lactic acid bacteria, Yeasts, Fermented milk products, Food safety
出版物
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume 35, Issue 7, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-06-20
DOI
10.1007/s11274-019-2672-3
参考文献
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