Cite
HARVARD Citation
Reale, A. et al. (2021). Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products. Food chemistry. p. . [Online].
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Reale, A. et al. (2021). Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products. Food chemistry. p. . [Online].