المؤلفون: Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres, Raúl Rodríguez-Herrera

المصدر: Fermentation, Vol 10, Iss 3, p 168 (2024)

مصطلحات موضوعية: lactic acid bacteria, fermentation, bio-preservation, bacteriocins, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/10/3/168; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/1fa09f3cef7b4bd199627ef842b2ab47