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Journal: Foods, 2022
Volume: 11
Number: 3055
3055
Article: Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
Authors: by Flavia Casciano, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti and Lorenza Conterno
Link: https://www.mdpi.com/2304-8158/11/19/3055

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