Corrigendum to "Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce" [Food Chem. 257 (2018) 243-251]
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| Description | scientific article published on 11 February 2019 |
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author: Konstantinos Gkatzionis |
| Publication date | February 11, 2019 |
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