An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines
2007; Oxford University Press; Volume: 103; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2672.2007.03387.x
ISSN1365-2672
AutoresSusana Seseña, María Llanos Palop,
Tópico(s)Fermentation and Sensory Analysis
ResumoJournal Article An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines Get access S. Seseña, S. Seseña Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias del Medio Ambiente, Campus Tecnológico de la Fábrica de Armas, Toledo, Spain Susana Seseña, Departamento de Química Analítica y Tecnología de los Alimentos, Faculdad de Ciencias del Medio Ambiente, Campus Tecnológico de la Fábrica de Armas, 13071 Toledo, Spain E‐mail: susana.sprieto@uclm.es Search for other works by this author on: Oxford Academic Google Scholar M.Ll. Palop M.Ll. Palop Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias del Medio Ambiente, Campus Tecnológico de la Fábrica de Armas, Toledo, Spain Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 103, Issue 5, 1 November 2007, Pages 1553–1561, https://doi.org/10.1111/j.1365-2672.2007.03387.x Published: 01 November 2007 Article history Received: 10 January 2007 Revision received: 20 February 2007 Accepted: 26 February 2007 Published: 01 November 2007
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