Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain

  1. Chiva, R.
  2. Celador-Lera, L.
  3. Uña, J.A.
  4. Jiménez-López, A.
  5. Espinosa-Alcantud, M.
  6. Mateos-Horganero, E.
  7. Vega, S.
  8. Santos, M.Á.
  9. Velázquez, E.
  10. Tamame, M.
Aldizkaria:
Microorganisms

ISSN: 2076-2607

Argitalpen urtea: 2021

Alea: 9

Zenbakia: 1

Orrialdeak: 1-44

Mota: Artikulua

DOI: 10.3390/MICROORGANISMS9010047 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus