Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America

AuthID
 P-00Y-BNA
4
Author(s)
Carboni, AD
·
Martins, GN
·
Gomez-Zavaglia, A
·
Tipo de Documento
Review
Year published
2023
Publicado
in FERMENTATION-BASEL, ISSN: 2311-5637
Volume: 9, Número: 4, Páginas: 315 (11)
Indexing
Wos®
Scopus®
Crossref®10
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85153956941
Wos: WOS:000979037800001
Source Identifiers
ISSN: 2311-5637
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