Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey

dc.contributor.author	Alonso Tuero, Saúl
dc.contributor.author	Herrero Vázquez, Mónica
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2014-05-06T11:43:19Z
dc.date.available	2014-05-06T11:43:19Z
dc.date.issued	2014
dc.identifier.citation	Process Biochemistry, Volume 49, Issue 5, May 2014, Pages 732–739, (2014); doi:10.1016/j.procbio.2014.01.033
dc.identifier.issn	1359-5113
dc.identifier.uri	http://hdl.handle.net/10651/26338
dc.format.extent	p. 732-739
dc.language.iso	eng
dc.relation.ispartof	Process Biochemistry
dc.rights	©,
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84894250307&partnerID=40&md5=ea846cb7ed40edb1a84a84903d65b513
dc.title	Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey
dc.type	journal article
dc.identifier.local	20141491
dc.identifier.doi	10.1016/j.procbio.2014.01.033
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.procbio.2014.01.033

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