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2020 | 2 |
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Retraction: Masiá, C. et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182.
Foods. 2020 Dec 1;9(12):1782. doi: 10.3390/foods9121782.
Foods. 2020.
PMID: 33272003
Free PMC article.
Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese.
Masiá C, Jensen PE, Petersen IL, Buldo P.
Masiá C, et al.
Foods. 2022 Jan 11;11(2):178. doi: 10.3390/foods11020178.
Foods. 2022.
PMID: 35053910
Free PMC article.
Item in Clipboard
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.
Masiá C, Geppel A, Jensen PE, Buldo P.
Masiá C, et al.
Foods. 2021 Mar 10;10(3):573. doi: 10.3390/foods10030573.
Foods. 2021.
PMID: 33801804
Free PMC article.
Item in Clipboard
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.
Masiá C, Jensen PE, Buldo P.
Masiá C, et al.
Foods. 2020 Aug 26;9(9):1182. doi: 10.3390/foods9091182.
Foods. 2020.
PMID: 32859044
Free PMC article.
Retracted.
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