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Increasing folate content through the use of lactic acid bacteria in novel fermented foods
Increasing folate content through the use of lactic acid bacteria in novel fermented foods
2017
Marcela Albuquerque Cavalcanti de Albuquerque
Raquel Bedani
Susana Marta Isay Saad
Jean Guy LeBlanc
Keywords:
Lactic acid
Food science
Bacteria
Biochemistry
Fermentation in food processing
Biology
Chemistry
Correction
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