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Project
Role of microbial biodiversity in the aromatic quality of artisan fermented foods (FWOKN214)
Innovative microbial identification (culture-dependant and culture-independant), advanced metabolite determination (chromatography and mass spectrometry) and statistic analysis (PCA).
Date:1 Jan 2009 → 31 Dec 2009
Keywords:fermented food, Applied Biology
Disciplines:Biological sciences