Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products
Abstract
Data di Pubblicazione:
2022
Citazione:
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products / N. Mangieri, C. Picozzi, I. Vigentini, R.C. Foschino - In: Microbial Diversity 2021 - Advances in Microbial Diversity[s.l] : SIMTREA, 2022. - ISBN 9788894301021. - pp. p.92-p.92 (( Intervento presentato al 6. convegno International Conference on Microbial Diversity tenutosi a VIRTUAL EVENT nel 2021.
Tipologia IRIS:
03 - Contributo in volume
Elenco autori:
N. Mangieri, C. Picozzi, I. Vigentini, R.C. Foschino
Link alla scheda completa:
Titolo del libro:
Microbial Diversity 2021 - Advances in Microbial Diversity