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Influence of fermentation temperature on in situ heteropoly..:
Velasco, Lina
;
Loeffler, Myriam
;
Torres, Isabel
.
Food Science & Nutrition. 9 (2021) 3 - p. 1312-1322 , 2021
Link:
https://doi.org/10.1002/fsn3.2054
RT Journal T1
Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.2054&Exemplar=1&LAN=DE A1 Velasco, Lina A1 Loeffler, Myriam A1 Torres, Isabel A1 Weiss, Jochen PB Wiley YR 2021 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 9 IS 3 SP 1312 OP 1322 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.2054 DO https://doi.org/10.1002/fsn3.2054 SF ELIB - SuUB Bremen
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