The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health
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Published in Trends in food science & technology (01.08.2024)
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Merk, Liana N, Shur, Andrey S, Pandey, Ayush, Murray, Richard M, Green, Leopold N
Published in bioRxiv (10.11.2020)
Published in bioRxiv (10.11.2020)
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