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Biodiversity and technological‐functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs |
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| Authors: | G. Rollan P. S. Cocconcelli C. Fontana L. Saavedra G. Vignolo E. M. Hebert |
| Affiliation: | 1. Centro de Referencia para Lactobacilos (CERELA‐CONICET), S. M. de Tucumán, Tucumán, Argentina;2. Istituto di Microbiologia‐Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, Piacenza‐Cremona, Italy |
| Abstract: | |
| Keywords: | functional foods lactic acid bacteria quinoa sourdough starter culture |