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Elsevier, Food Microbiology, (73), p. 351-361

DOI: 10.1016/j.fm.2018.02.007

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Oxygen and diverse nutrients influence the water kefir fermentation process

Journal article published in 2018 by David Laureys ORCID, Maarten Aerts, Peter Vandamme ORCID, Luc De Vuyst ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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