Saez, G. D., Flomenbaum, L., & Zarate, G. d. V. (2018). Lactic acid bacteria from argentinean fermented foods: Isolation and characterization for their potential use as starters for fermentation of vegetables.
Citación estilo ChicagoSaez, Gabriel Dario, Leandro Flomenbaum, y Gabriela del Valle Zarate. Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use As Starters for Fermentation of Vegetables. 2018.
Cita MLASaez, Gabriel Dario, Leandro Flomenbaum, y Gabriela del Valle Zarate. Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use As Starters for Fermentation of Vegetables. 2018.
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