Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’

  1. Ramos, E.R.
  2. Santos, R.A.
  3. Velázquez, E.
  4. Velezmoro, C.E.
  5. Zúñiga, D.E.
Aldizkaria:
World Journal of Microbiology and Biotechnology

ISSN: 1573-0972,  0959-3993

Argitalpen urtea: 2018

Alea: 34

Zenbakia: 10

Mota: Artikulua

DOI: 10.1007/S11274-018-2525-5 GOOGLE SCHOLAR
Datuen iturria: Scopus