Lactic acid bacteria isolated from fermented doughs in Spain produce dextrans and riboflavin

  1. Llamas-Arriba, M.G.
  2. Hernández-Alcántara, A.M.
  3. Mohedano, M.L.
  4. Chiva, R.
  5. Celador-Lera, L.
  6. Velázquez, E.
  7. Prieto, A.
  8. Dueñas, M.T.
  9. Tamame, M.
  10. López, P.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 9

Art: Artikel

DOI: 10.3390/FOODS10092004 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus