Influence of microbial growth on the redox potential of fermented cucumbers

Influence of microbial growth on the redox potential of fermented cucumbers

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Olsen, Maegan J.
Otros Autores:	Pérez-Díaz, Ilenys M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 4 (2009), p. M149-M153
Materias:	Alimentos Pepino Cucumis sativus Alimentos fermentados Fermentación Enterobacter Bacteria Lactobacillus Potencial redox Zygosaccharomyces
Publicación relacionada:	Contenido en: Journal of food science

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