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Vinegar from Anacardium Othonianum Rizzini Using Submerged Fermentation
AuthID
P-00T-26D
10
Author(s)
da Rocha Neves, GAD
·
Machado, AR
·
Santana, JF
·
da Costa, DC
·
Antoniosi Filho, NR
·
Viana, LF
·
Silva, FG
·
Spinosa, WA
·
Soares Junior, MS
·
Caliari, M
Document Type
Article in Press
Year published
2020
Published
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
ISSN: 0022-5142
Indexing
Wos
®
Scopus
®
Google Scholar
®
Metadata
Sources
Publication Identifiers
DOI
:
10.1002/jsfa.10916
Scopus
: 2-s2.0-85096645992
Wos
: WOS:000590338300001
Source Identifiers
ISSN
: 0022-5142
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