Van Reckem, E., Geeraerts, W., Charmpi, C., Van der Veken, D., De Vuyst, L., & Leroy, F. (2019). Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats. Front Microbiol.
Chicago Style CitationVan Reckem, Emiel, Wim Geeraerts, Christina Charmpi, David Van der Veken, Luc De Vuyst, i Frédéric Leroy. "Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats." Front Microbiol 2019.
Cita MLAVan Reckem, Emiel, et al. "Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats." Front Microbiol 2019.