Published in
Taylor and Francis Group, Critical Reviews in Food Science and Nutrition, 7(62), p. 1870-1889, 2020
DOI: 10.1080/10408398.2020.1848787
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An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?
Journal article published in 2020 by
Gilberto V. de Melo Pereira,
Dão Pedro de Carvalho Neto,
Bruna L. Maske,
Juliano De Dea Lindner,
Alexander S. Vale,
Gabriel R. Favero 
,
Jéssica Viesser,
Júlio C. de Carvalho,
Aristóteles Góes-Neto,
Carlos R. Soccol
,
Jéssica Viesser,
Júlio C. de Carvalho,
Aristóteles Góes-Neto,
Carlos R. Soccol
This paper was not found in any repository, but could be made available legally by the author.
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