Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources
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| Description | scientific article published on 08 April 2020 |
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author: Anna Kårlund Outi-Maaria Palo-Oja Carlos Gómez Gallego Marjukka Kolehmainen |
| Publication date | April 8, 2020 |
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