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Benefits of fermented foods, from empiricism to scientific evidence: The contribution of Ferments du Futur

Nathalie Roland et al.
HAL (France) · Papers · License: Open Access
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Food innovation, 0, Ferments du Futur, Innovation agroalimentaire, Micro-organismes, Aliments fermentés, Procédés de fermentation, Fermented foods
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Record · ID 142677
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