Bacterias ácido lácticas con potencial bacteriocinogénico obtenidas de quesos artesanales del austro del Ecuador: Lactic acid bacteria with bacteriocinogenic potential obtained from artisanal cheeses from south of Ecuador. Ciencia y Tecnología de Alimentos, [S. l.], v. 29, n. 1, p. 15–20, 2019. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/7. Acesso em: 22 nov. 2024.