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.
Revue:
World Journal of Microbiology and Biotechnology

ISSN: 1573-0972,  0959-3993

Année de publication: 2018

Volumen: 34

Número: 10

Type: Article

DOI: 10.1007/S11274-018-2525-5 GOOGLE SCHOLAR
La source de données: Scopus