| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5851048 | Food and Chemical Toxicology | 2013 | 5 Pages |
Abstract
All the S. cerevisiae strains used in this study showed a significant BEA reduction during the fermentation process employed.
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Authors
G. Meca, T. Zhou, X.Z. Li, A. Ritieni, J. Mañes,