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Journal Articles Critical Reviews in Food Science and Nutrition Year : 2020

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

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hal-02954869 , version 1 (01-10-2020)

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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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