Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour
Akerberg, C, Hofvendahl, K, Zacchai, G, Hahn-Hagerdal, B
Published in Applied microbiology and biotechnology (1998)
Published in Applied microbiology and biotechnology (1998)
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