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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented

L Ruiz Rodríguez1, E Vera Pingitore2, G Rollan1

  • 1Centro de Referencia para Lactobacilos (CERELA-CONICET), S. M. de Tucumán, Tucumán, Argentina.

Journal of Applied Microbiology
|February 25, 2016
PubMed
Abstract

Keywords:
functional foodslactic acid bacteriaquinoasourdoughstarter culture

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