Starter Cultures and Their Role in Fermented Foods

AuthID
 P-00Y-XDD
1
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Tipo de Documento
Book Chapter
Year published
2023
Publicado
in Microbial Fermentations in Nature and as Designed Processes
Páginas: 281-292 (11)
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Publication Identifiers
SCOPUS: 2-s2.0-85168274721
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