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Revalorization of cava lees to improve the safety of fermen..:
Hernández-Macias, Salvador
;
Ferrer-Bustins, Núria
;
Comas Basté, Oriol
...
Reproducció del document publicat a: https://doi.org/10.3390/foods10081916. , 2021
Link:
http://hdl.handle.net/2445/183155
RT Journal T1
Revalorization of cava lees to improve the safety of fermented sausages
UL https://suche.suub.uni-bremen.de/peid=base-ftubarcepubl:oai:diposit.ub.edu:2445_183155&Exemplar=1&LAN=DE A1 Hernández-Macias, Salvador A1 Ferrer-Bustins, Núria A1 Comas Basté, Oriol A1 Jofré, Anna A1 Latorre Moratalla, Mariluz A1 Bover i Cid, Sara A1 Vidal Carou, Ma. Carmen PB MDPI YR 2021 K1 Fenols K1 Cava K1 Lactobacils K1 Phenols K1 Cava (Wine) K1 Lactobacillus JF Reproducció del document publicat a: https://doi.org/10.3390/foods10081916 LK http://hdl.handle.net/2445/183155 DO http://hdl.handle.net/2445/183155 SF ELIB - SuUB Bremen
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