Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: the case of fermented meat
Journal article published in 2019 by
Emiel Niels Van Reckem,
Wim Jan Geeraerts,
Christina Charmpi,
David Van Der Veken,
Luc De Vuyst 
,
Frédéric Leroy
,
Frédéric Leroy
