Starter Cultures and Their Role in Fermented Foods

AuthID
 P-00Y-XDD
1
Author(s)
Tipo de Documento
Book Chapter
Year published
2023
Publicado
in Microbial Fermentations in Nature and as Designed Processes
Páginas: 281-292 (11)
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85168274721
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2026 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service