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Journal description
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Details for article 15 of 39 found articles
| Title: |
From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia |
| Author: |
Maini Rekdal, Vayu Rodriguez-Valeron, Nabila Olaizola Garcia, Mikel Prado Vásquez, Diego Sörensen, Pia M. Munk, Rasmus Keasling, Jay D. |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 34 () nr. C pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 15 of 39 found articles
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