Starter Cultures and Their Role in Fermented Foods

AuthID
 P-00Y-XDD
1
Author(s)
Document Type
Book Chapter
Year published
2023
Published
in Microbial Fermentations in Nature and as Designed Processes
Pages: 281-292 (11)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85168274721
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