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

Pierre Ledormand; Nathalie N. Desmasures; Marion Dalmasso

doi:10.1080/10408398.2020.1790497

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

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

(1) , (1) ,

1

Pierre Ledormand

Function : Author

Aliments Bioprocédés Toxicologie Environnements

Nathalie N. Desmasures

Function : Author
PersonId : 173931
IdHAL : nathalie-desmasures
ORCID : 0000-0003-1319-6092
IdRef : 09883665X

Aliments Bioprocédés Toxicologie Environnements

Marion Dalmasso

Function : Author
PersonId : 176202
IdHAL : marion-dalmasso
ORCID : 0000-0003-1875-2748
IdRef : 139521755

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Life Sciences [q-bio] Food and Nutrition

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

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

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