New Challenges and Opportunities of Food Fermentation Processes: Application of Conventional and Innovative Techniques

AuthID
 P-00P-QWR
5
Author(s)
Koubaa, M
·
Barba, FJ
·
Roohinejad, S
·
Lorenzo, JM
Tipo de Documento
Editorial Material
Year published
2019
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 115, Páginas: 552-553 (2)
Indexing
Wos®
Scopus®
Crossref®6
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85054390383
Wos: WOS:000456758800065
Source Identifiers
ISSN: 0963-9969
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