Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

标题
Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation
作者
关键词
-
出版物
FOOD MICROBIOLOGY
Volume 49, Issue -, Pages 182-188
出版商
Elsevier BV
发表日期
2015-02-21
DOI
10.1016/j.fm.2015.02.005

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