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Phage community involvement in fermented beverages: an open door to technological advances?

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https://hal-normandie-univ.archives-ouvertes.fr/hal-02954869
Contributor : Nathalie DESMASURES Connect in order to contact the contributor
Submitted on : Thursday, October 1, 2020 - 1:48:06 PM
Last modification on : Friday, June 17, 2022 - 5:06:30 PM

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Pierre Ledormand, Nathalie N. Desmasures, Marion Dalmasso. Phage community involvement in fermented beverages: an open door to technological advances?. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2020, ⟨10.1080/10408398.2020.1790497⟩. ⟨hal-02954869⟩

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