English español
Search
 

Repositorio de la Universidad de Oviedo. > Producción Bibliográfica de UniOvi: RECOPILA > Artículos >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/26338

Title: Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey
Author(s): Alonso Tuero, Saúl
Herrero Vázquez, Mónica
Rendueles de la Vega, Manuel
Díaz Fernández, José Mario
Issue date: 2014
Publisher version: http://dx.doi.org/10.1016/j.procbio.2014.01.033
Citation: Process Biochemistry, Volume 49, Issue 5, May 2014, Pages 732–739, (2014); doi:10.1016/j.procbio.2014.01.033
Format extent: p. 732-739
URI: http://hdl.handle.net/10651/26338
ISSN: 1359-5113
Local identifier: 20141491
Appears in Collections:Artículos

Files in This Item:

There are no files associated with this item.



Exportar a Mendeley


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Base de Datos de Autoridades Biblioteca Universitaria Consultas / Sugerencias