Lactic acid bacteria isolated from fermented doughs in Spain produce dextrans and riboflavin
20 páginas, 8 figuras, 3 tablas
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| Main Authors: | , , , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | Lactic acid bacteria, Dextrans, Riboblavin, Sourdoughs, |
| Online Access: | http://hdl.handle.net/10261/249920 http://dx.doi.org/10.13039/501100003086 |
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