Cite
HARVARD Citation
Ordóñez, J. et al. (2015). Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile. Food chemistry. pp. 221-228. [Online].
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Ordóñez, J. et al. (2015). Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile. Food chemistry. pp. 221-228. [Online].