Cite
HARVARD Citation
Yépez, A. et al. (n.d.). Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin. Food control. pp. 393-400. [Online].
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Yépez, A. et al. (n.d.). Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin. Food control. pp. 393-400. [Online].