Effect of fermentation on vitamin content in food: Chapter 7.
Dans: Fermented foods in health and disease prevention. Boston, Ed. Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas, Academic Press, Boston. 2017, 131-157.
Lien: sciencedirect
ISBN: 978-0128023099
Digital Object Identifier (DOI): https://doi.org/10.11016/B978-0-12-802309-9.00007-8
ID publication (Code web): 36099 Envoyer par e-mail
