Castellanos Fuentes, A. P., Genevois, C. E., Flores, S. K., & de Escalada Pla, M. F. (2020). Valorisation of soy by-products as substrate for food ingredients containing L. casei through solid state fermentation. Web
Citación estilo ChicagoCastellanos Fuentes, Adriana Patricia, Carolina Elizabeth Genevois, Silvia Karina Flores, and Marina Francisca de Escalada Pla. Valorisation of Soy By-products As Substrate for Food Ingredients Containing L. Casei Through Solid State Fermentation. 2020.
Cita MLACastellanos Fuentes, Adriana Patricia, Carolina Elizabeth Genevois, Silvia Karina Flores, and Marina Francisca de Escalada Pla. Valorisation of Soy By-products As Substrate for Food Ingredients Containing L. Casei Through Solid State Fermentation. 2020.