CITATION STYLE
Zagorec, M., Chaillou, S., Champomier-Vergès, M. C., & Coq, A.-M. C.-L. (2008). Role of Bacterial ‘Omics’ in Food Fermentation. In Molecular Techniques in the Microbial Ecology of Fermented Foods (pp. 255–273). Springer New York. https://doi.org/10.1007/978-0-387-74520-6_11
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