Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients
Crossref DOI link: https://doi.org/10.1007/s12393-020-09212-5
Published Online: 2020-03-17
Published Print: 2020-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Schroën, Karin http://orcid.org/0000-0002-1713-3278
de Ruiter, Jolet
Berton-Carabin, Claire C.
Funding for this research was provided by:
Wageningen University
Text and Data Mining valid from 2020-03-17
Version of Record valid from 2020-03-17
Article History
Received: 21 December 2019
Accepted: 19 February 2020
First Online: 17 March 2020