Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis

✍ Scribed by Adelfo Escalante; Carmen Wacher; Amelia Farrés

• Book ID: 114158000
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 130 KB
• Volume: 64
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/s0168-1605(00)00428-1