Lactic acid bacteria as functional starter cultures for the food fermentation industry

• Autores: Frédéric Leroy, Luc De Vuyst
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 15, Nº. 2, 2004, págs. 67-78
• Idioma: inglés
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• Dialnet Métricas: 7 Citas