Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters

Gabriel D. Sáez, Leandro Flomenbaum, Gabriela Zárate
  • Food Technology and Biotechnology, January 2018, Food Technology and Biotechnology Journal
  • DOI: 10.17113/ftb.56.03.18.5631
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http://dx.doi.org/10.17113/ftb.56.03.18.5631