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Cooking-class style fermentation as a context for co-created science and engagement.

Fuente: PubMed

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Détails bibliographiques
Auteurs principaux:	Berman, Hanna L, McKenney, Erin A, Roche, Christina E, Michalski, Sarah, Kwon, Soo Hee, Weichel, Elizabeth, Matson, Amanda, Nichols, Lauren M, Alvarado, Samuel, Horvath, Julie E, Dunn, Robert R
Format:	Artículo científico
Langue:	en
Publié:	Microbiology spectrum 2025
Sujets:	Fermentation Cooking Fermented Foods Humans Food Microbiology Bacteria Microbiota
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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