Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
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Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.Development of a fermented quinoa-based beverageDiversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing.Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.
P2860
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Biodiversity and technological ...... y fermented quinoa sourdoughs.
@ast
Biodiversity and technological ...... y fermented quinoa sourdoughs.
@en
type
label
Biodiversity and technological ...... y fermented quinoa sourdoughs.
@ast
Biodiversity and technological ...... y fermented quinoa sourdoughs.
@en
prefLabel
Biodiversity and technological ...... y fermented quinoa sourdoughs.
@ast
Biodiversity and technological ...... y fermented quinoa sourdoughs.
@en
P2093
P2860
P50
P356
P1476
Biodiversity and technological ...... ly fermented quinoa sourdoughs
@en
P2093
L Ruiz Rodríguez
L Saavedra
P2860
P304
P356
10.1111/JAM.13104
P577
2016-03-30T00:00:00Z