Omics in traditional vegetable fermented foods and beverages

  • Jocelin Rizo, Daniel Guillén, Amelia Farrés, Gloria Díaz-Ruiz, Sergio Sánchez, Carmen Wacher, Romina Rodríguez-Sanoja
  • Critical Reviews in Food Science and Nutrition, December 2018, Taylor & Francis
  • DOI: 10.1080/10408398.2018.1551189

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http://dx.doi.org/10.1080/10408398.2018.1551189

The following have contributed to this page: Romina Rodriguez Sanoja, Ma. del Carmen Wacher, and Sergio Sanchez