Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes

AuthID
 P-01A-PWF
5
Author(s)
Santos, R
·
Parente, B
·
Tipo de Documento
Article
Year published
2025
Publicado
in FOODS
Volume: 14, Número: 23, Páginas: 4131 (16)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 41376067
SCOPUS: 2-s2.0-105024588119
Wos: WOS:001635253700001
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