Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Overview of attention for article published in Frontiers in Sustainable Food Systems, November 2023

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New Research: Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food https://t.co/hWU7pH67Ud #Sustainable #FoodSystems

25 Nov 2023

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