| dc.contributor.author | García Pérez, Cristina | |
| dc.contributor.author | Rendueles de la Vega, Manuel | |
| dc.contributor.author | Díaz Fernández, José Mario | |
| dc.date.accessioned | 2019-08-21T07:33:08Z | |
| dc.date.available | 2019-08-21T07:33:08Z | |
| dc.date.issued | 2019 | |
| dc.identifier.citation | Food Research International, 119, p. 207-220 (2019); doi:10.1016/j.foodres.2019.01.043 | |
| dc.identifier.issn | 0963-9969 | |
| dc.identifier.uri | http://hdl.handle.net/10651/51829 | |
| dc.format.extent | p. 207-220 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Food Research International | |
| dc.rights | © 2019 Elsevier Ltd | |
| dc.source | Scopus | |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85060907495&doi=10.1016%2fj.foodres.2019.01.043&partnerID=40&md5=ff8f7b5c1a106e2c2c7b5a2d94795eaf | |
| dc.title | Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.foodres.2019.01.043 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodres.2019.01.043 | |
