[1]
L. Guamán, S. Zapata, M. Serrano, and G. A. Trueba P., “Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods”, ACI Av. Cienc. Ing. (Quito), vol. 6, no. 1, Jun. 2014, doi: 10.18272/aci.v6i1.155.