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| 008 | 241111b2024 II ||||| |||| 00| 0 eng d | ||
| 024 | _q10.1007/s13197-024-05984-4 | ||
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_aAR-EsCIE _cAR-EsCIE |
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| 245 | 1 | 0 | _aSelenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria |
| 700 | 1 |
_aMartínez, Fernando Gabriel _9257 |
|
| 700 | 1 |
_aMoreno Martín, Gustavo _9258 |
|
| 700 | 1 |
_aMohamed, Florencia _9259 |
|
| 700 | 1 |
_aPescuma, Micaela, _d1977- _9244 |
|
| 700 | 1 |
_aMadrid Albarrán, Yolanda _9260 |
|
| 700 | 1 |
_aMozzi, Fernanda Beatriz _9261 |
|
| 773 |
_gVo. 61 no11 (2024), p. 2133-2144 _tJournal of food science and technology |
||
| 856 |
_uhttps://link.springer.com/article/10.1007/s13197-024-05984-4 _zAbstract |
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| 910 | _aPG20241111 | ||
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