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Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control

Detalles Bibliográficos
Autores principales:	Mataragas, Marios, Bosnea, Loulouda
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834332/ https://www.ncbi.nlm.nih.gov/pubmed/35159591 http://dx.doi.org/10.3390/foods11030441

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