Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
2005
Huch, Melanie | Specht, I. | Edward, V.A. | Schillinger, U. | Hertel, C. | Holzapfel, W.H. | Franz, Charles M. A. P.
书目信息
Systematic and Applied Microbiology | System. Appl. Microbiol.
卷
28
期
6
页码
527
- 540
出版者 Elsevier
ISSN 0723-2020 | 1618-0984语言
英语
类型
Text; Journal Article
2025-02-03
2025-07-17
MODS