Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

1. Vitali, M.
2. Gandía, M.
3. Garcia-Llatas, G.
4. Tamayo-Ramos, J.A.
5. Cilla, A.
6. Gamero, A.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/BEVERAGES9020047 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus