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Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey

Author:
Alonso Tuero, SaúlUniovi authority; Herrero Vázquez, MónicaUniovi authority; Rendueles de la Vega, ManuelUniovi authority; Díaz Fernández, José MarioUniovi authority
Publication date:
2014
Publisher version:
http://dx.doi.org/10.1016/j.procbio.2014.01.033
Citación:
Process Biochemistry, Volume 49, Issue 5, May 2014, Pages 732–739, (2014); doi:10.1016/j.procbio.2014.01.033
Descripción física:
p. 732-739
URI:
http://hdl.handle.net/10651/26338
ISSN:
1359-5113
Identificador local:

20141491

DOI:
10.1016/j.procbio.2014.01.033
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