Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product
Access
Citation
ID:
62003
References
Blockchain Verification
Account:
NFT Contract Address:
0x95644003c57E6F55A65596E3D9Eac6813e3566dA
Article ID:
62003
Unique Identifier:
10.1016/j.foodcont.2019.106907
Network:
Scimatic Chain (ID: 481)
Loading...
Blockchain Readiness Checklist
Authors
Abstract
Journal Name
Year
Title
Blockchain Upload Locked
Complete all 5 checklist items to tokenize your article
