Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review

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

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