Article Versions Notes

de Melo Pereira GV, Maske BL, da Silva Vale A, de Carvalho JC, Pagnoncelli MGB, Soccol CR. Microbial Dynamics and Phage Composition Reveal Key Transitions Driving Product Stability in Natural Vinegar Fermentation. Beverages. 2025; 11(3):71. https://doi.org/10.3390/beverages11030071

de Melo Pereira, Gilberto Vinícius, Bruna Leal Maske, Alexander da Silva Vale, Júlio César de Carvalho, Maria Giovana Binder Pagnoncelli, and Carlos Ricardo Soccol. 2025. "Microbial Dynamics and Phage Composition Reveal Key Transitions Driving Product Stability in Natural Vinegar Fermentation" Beverages 11, no. 3: 71. https://doi.org/10.3390/beverages11030071

de Melo Pereira, G. V., Maske, B. L., da Silva Vale, A., de Carvalho, J. C., Pagnoncelli, M. G. B., & Soccol, C. R. (2025). Microbial Dynamics and Phage Composition Reveal Key Transitions Driving Product Stability in Natural Vinegar Fermentation. Beverages, 11(3), 71. https://doi.org/10.3390/beverages11030071