Journal Articles
Critical Reviews in Food Science and Nutrition
Year : 2020
Nathalie DESMASURES : Connect in order to contact the contributor
https://hal-normandie-univ.archives-ouvertes.fr/hal-02954869
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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- HAL Id : hal-02954869 , version 1
- DOI : 10.1080/10408398.2020.1790497
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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, 2020, ⟨10.1080/10408398.2020.1790497⟩. ⟨hal-02954869⟩
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