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Exploitation of vegetables and fruits through lactic acid fermentation
Author(s):
Raffaella Di Cagno
,
Rossana Coda
,
Maria de Angelis
,
Marco Gobbetti
Publication date:
2013-02-01
Journal:
Food Microbiology
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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DOI::
10.1016/j.fm.2012.09.003
PubMed ID::
23122495
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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