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Autor:
Kondratenko Vladimir V., Posokina Natalia E., Lyalina Ol’ga Yu., Kolokolova Anastasiay Yu., Glazkov Sergey V.
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 4, Pp 749-762 (2020)
Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in th
Externí odkaz:
https://doaj.org/article/83c932a39df54df9a76fe6469ed6e248
