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Felix Stöppelmann
Felix Stöppelmann
Bacteria
Fermentation
Lactic acid
Food science
Chemistry
2
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Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals
2020
Denise Müller
Felix Stöppelmann
Mathias Kinner
Corinne Gantenbein-Demarchi
Susanne Miescher Schwenninger
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Massnahmen zur Beherrschung mikrobiologischer Risiken verursacht durch Vibrio spp.
2020
Felix Stöppelmann
Lars Fieseler
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