br 06604384446
https://w3id.org/oc/meta/br/06604384446

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• document
• article

title

• Food Ingredients For The Future: In-Depth Analysis Of The Effects Of Lactic Acid Bacteria Fermentation On Spent Barley Rootlets

publication date

• 2023-01-16

contributor

• https://w3id.org/oc/meta/ar/066017695628
• https://w3id.org/oc/meta/ar/066017695629
• https://w3id.org/oc/meta/ar/066017695630
• https://w3id.org/oc/meta/ar/066017695631
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• https://w3id.org/oc/meta/ar/066017695634
• https://w3id.org/oc/meta/ar/066017695635

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• https://w3id.org/oc/meta/re/06602737562

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• https://w3id.org/oc/meta/id/06605136825
• https://w3id.org/oc/meta/id/06770185595

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• https://w3id.org/oc/meta/br/06604384560