Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.

M.H. Bonestroo, B.J.M. Kusters, J.C. de Wit, F.M. Rombouts

    Research output: Contribution to journalArticleAcademicpeer-review

    12 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)365-376
    JournalInternational Journal of Food Microbiology
    Volume15
    DOIs
    Publication statusPublished - 1992

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