P. Semjonovs
Institute of Microbiology and Biotechnology, Laboratory of Industrial Microbiology and Food Biotechnology, University of Latvia, 4 Kronvalda blvd, LV-1010, Riga, Latvia
I. Denina
Institute of Microbiology and Biotechnology, Laboratory of Industrial Microbiology and Food Biotechnology, University of Latvia, 4 Kronvalda blvd, LV-1010, Riga, Latvia
A. Fomina
Institute of Microbiology and Biotechnology, Laboratory of Industrial Microbiology and Food Biotechnology, University of Latvia, 4 Kronvalda blvd, LV-1010, Riga, Latvia
L. Sakirova
Institute of Microbiology and Biotechnology, Laboratory of Industrial Microbiology and Food Biotechnology, University of Latvia, 4 Kronvalda blvd, LV-1010, Riga, Latvia
L. Auzina
Institute of Microbiology and Biotechnology, Laboratory of Industrial Microbiology and Food Biotechnology, University of Latvia, 4 Kronvalda blvd, LV-1010, Riga, Latvia
A. Patetko
Institute of Microbiology and Biotechnology, Laboratory of Industrial Microbiology and Food Biotechnology, University of Latvia, 4 Kronvalda blvd, LV-1010, Riga, Latvia
D. Upite
Institute of Microbiology and Biotechnology, Laboratory of Industrial Microbiology and Food Biotechnology, University of Latvia, 4 Kronvalda blvd, LV-1010, Riga, Latvia
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How to cite this article
P. Semjonovs, I. Denina, A. Fomina, L. Sakirova, L. Auzina, A. Patetko and D. Upite, 2013. Evaluation of Lactobacillus reuteri Strains for Pumpkin (Cucurbita
pepo L.) Juice Fermentation. Biotechnology, 12: 202-208.
DOI: 10.3923/biotech.2013.202.208
URL: https://scialert.net/abstract/?doi=biotech.2013.202.208
DOI: 10.3923/biotech.2013.202.208
URL: https://scialert.net/abstract/?doi=biotech.2013.202.208