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About this Biochemistry, Genetics and Molecular Biology article
Fermentation as a Driver for Food Innovation by Hartmann, Anna Loraine; Behrendt, Rikke Adelsten; Frøst, Michael Bom is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Hartmann, Anna Loraine; Behrendt, Rikke Adelsten; Frøst, Michael Bom
- Publisher
- John Wiley and Sons; Oxford University Press; Oxford University Press (OUP); Elsevier BV (ISSN 0378-1097)
- Published
- 2019
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)
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