Assessment of the potential of lactic acid bacteria as dried starter culture for cereal fermentation

被引：2
|
作者：
机构：
[1] Soro-Yao, Amenan A.
[2] Aka, Solange
[3] 2,Thonart, Philippe
[4] Djè, Koffi M.
来源：
Soro-Yao, Amenan A. | 1600年 / Bentham Science Publishers B.V., P.O. Box 294, Bussum, 1400 AG, Netherlands卷 / 08期
关键词：
All Open Access; Gold;
D O I：
10.2174/1874070701408010001
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学科分类号：
摘要：
11
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