Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina

Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 102, December 2017, Pages 605-615

Gabriel D. Sáez, Elvira M. Hébert, Lucila Saavedra, Gabriela Zárate,