- 1. BIODIVERSITY AND BIOTECHNOLOGICAL POTENTIAL OF LACTIC ACID BACTERIA
- ... organoleptic characteristics of the final products and they are traditionally used as starter cultures for the industrial production of many types of foods and beverages. The so-called “functional foods” ...
PRINT ISSN 2285-5718, CD-ROM ISSN 2285-5726, ISSN ONLINE 2286-0126, ISSN-L 2285-5718
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