Revisão · Revista · 2017

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

Omotade R. Ogunremi, Kolawole Banwo, Abiodun I. Sanni

Current Opinion in Food Science

• Acesso fechado

Ir para a editora10.1016/j.cofs.2017.02.003