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pro vyhledávání: '"Dominic Farsi"'
Autor:
Vincenzo Valentino, Raffaele Magliulo, Dominic Farsi, Paul D. Cotter, Orla O'Sullivan, Danilo Ercolini, Francesca De Filippis
Publikováno v:
Microbial Biotechnology, Vol 17, Iss 2, Pp n/a-n/a (2024)
Abstract Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading
Externí odkaz:
https://doaj.org/article/29b979289cf84c42bae3dfbb375d4760
