Cite
HARVARD Citation
Ledormand, P. et al. (2021). Phage community involvement in fermented beverages: an open door to technological advances?. Critical reviews in food science and nutrition. 61 (17), pp. 2911-2920. [Online].
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Ledormand, P. et al. (2021). Phage community involvement in fermented beverages: an open door to technological advances?. Critical reviews in food science and nutrition. 61 (17), pp. 2911-2920. [Online].