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Journal Article

From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

Vayu Maini Rekdal; Nabila Rodriguez-Valeron; Mikel Olaizola Garcia; Diego Prado Vásquez; Pia M. Sörensen; Rasmus Munk; Jay D. Keasling
International Journal of Gastronomy and Food Science · Vol. 34 · pp. 100826 · 2023

Abstract

Abstract is unavailable.

Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2023-12-01
Publication Year2023
Volume34
Pages100826
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2023.100826
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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