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About this Agricultural and Biological Sciences article
Biodiversity and Technological-functional Potential of Lactic Acid Bacteria Isolated from Spontaneously Fermented Chia Sourdough by Maidana, Stefania Dentice; Ficoseco, Cecilia Aristimuño; Bassi, Daniela; Cocconcelli, Pier Sandro; Puglisi, Edoardo; Savoy, Graciela; Vignolo, Graciela; Fontana, Cecilia is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Maidana, Stefania Dentice; Ficoseco, Cecilia Aristimuño; Bassi, Daniela; Cocconcelli, Pier Sandro; Puglisi, Edoardo; Savoy, Graciela; Vignolo, Graciela; Fontana, Cecilia
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0168-1605)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)