technological-safety traits

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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
Dentice Maidana, Stefania;Aristimuño Ficoseco, Cecilia;Bassi, Daniela;Cocconcelli, Pier Sandro;Pugli...
2019 International journal of food microbiology DOI: S0168-1605(19)30356-... 226 views

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International journal of food microbiology
ISSN: 0168-1605 893 views

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lactic acid bacteria sourdough chia culturing and hts approaches