Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages

Régine Talon, Monique Zagorec

Open source

DOI: 10.3390/microorganisms5040071
Published: 2017-11-13
Container: Microorganisms
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/microorganisms5040071,
  title = {Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages},
  author = {Régine Talon and Monique Zagorec},
  year = {2017},
  journal = {Microorganisms},
  doi = {10.3390/microorganisms5040071},
  url = {https://doi.org/10.3390/microorganisms5040071}
}

RIS

TY  - JOUR
TI  - Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages
AU  - Régine Talon
AU  - Monique Zagorec
PY  - 2017
JO  - Microorganisms
DO  - 10.3390/microorganisms5040071
UR  - https://doi.org/10.3390/microorganisms5040071
ER  -

APA

Talon, R., & Zagorec, M. (2017). Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages. Microorganisms. https://doi.org/10.3390/microorganisms5040071

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crossref · retrieved 2026-11-03T08:02:54.693Z