[Elsevier] The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

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journal:Trends in Food Science & Technology

Authors:Rodrigo Hernández-Velázquez; Lena Flrl; Anton Lavrinienko; Zuzana Sebechlebská; Liana Merk; Anna Greppi; Nicholas A. Bokulich

Published date:2024-8-

DOI:10.1016/j.tifs.2024.104569

PDF link:https://www.sciencedirect.com/sc ... 924224424002450/pdf

Article link:https://doi.org/10.1016/j.tifs.2024.104569

Article Source:Elsevier BV


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