Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage-Reference-Cited by-同舟云学术

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Published:2014-08-19 Issue:5 Volume:13 Page:1031-1048
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Chaves-López Clemencia¹²,Serio Annalisa¹,Grande-Tovar Carlos David²,Cuervo-Mulet Raul¹²,Delgado-Ospina Johannes²,Paparella Antonello¹

Affiliation:

1. Faculty of Bioscience and Technology for Food; Agriculture and Environment; Univ. of Teramo; Via C.R. Lerici, 1 64023 Mosciano Stazione Italy

2. Grupo de Biotecnologia Universidad de San Buenaventura Sede Cali; Avenida 10 de Mayo La Umbría Vía a Pance Colombia

Publisher

Wiley

Subject

Food Science

Reference170 articles.

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