M: Food Microbiology & Safety
Halotolerance and Survival Kinetics of Lactic Acid Bacteria Isolated from Jalapeño Pepper (Capsicum annuum L.) Fermentation
Version of Record online: 17 JUL 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 8, pages M1545–M1553, August 2014
How to Cite
González-Quijano, G. K., Dorantes-Alvarez, L., Hernández-Sánchez, H., Jaramillo-Flores, M. E., de Jesús Perea-Flores, M., Vera-Ponce de León, A. and Hernández-Rodríguez, C. (2014), Halotolerance and Survival Kinetics of Lactic Acid Bacteria Isolated from Jalapeño Pepper (Capsicum annuum L.) Fermentation. Journal of Food Science, 79: M1545–M1553. doi: 10.1111/1750-3841.12498
- Issue online: 5 AUG 2014
- Version of Record online: 17 JUL 2014
- Manuscript Accepted: 14 APR 2014
- Manuscript Received: 22 JAN 2014
- IPN. Grant Numbers: SIP 20130910, 20130008
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