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.
Revista:
World Journal of Microbiology and Biotechnology

ISSN: 1573-0972,  0959-3993

Ano de publicación: 2018

Volume: 34

Número: 10

Tipo: Artigo

DOI: 10.1007/S11274-018-2525-5 GOOGLE SCHOLAR
Fonte de datos: Scopus