Journal articles
Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria
D L, S M, KJ D. Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria. Food Bioscience. 2018;26:113-25. doi:https://doi.org/10.1016/j.fbio.2018.10.004
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BOKU Autors
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
Sigrid Mayrhofer
Mag.Dr. Sigrid Mayrhofer
