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Reframing the substrate as an active process component in fungal solid-state fermentation of foods — Europe PMC PMID:41932926

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41932926
DOI: 10.1038/s41538-[numero omesso]-2
License (as archived): solo-consultazione
Archived: 2026-11-03T09:02:39.728Z
SHA-256 of the archived text: 35db261652d3e9da16612d436e10cd5f9d659044e09799a2de780e11f7a2ccac
Stable URL of this page: https://metraipolis.com/documento/dc_da74838418d5

How to cite

Reframing the substrate as an active process component in fungal solid-state fermentation of foods — Europe PMC PMID:41932926 — Europe PMC (en), https://europepmc.org/article/MED/41932926 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_da74838418d5 (Metraipolis archive dc_da74838418d5, sha256 35db261652d3e9da16612d436e10cd5f9d659044e09799a2de780e11f7a2ccac)

BibTeX

@misc{dcda74838418d5,
  title = {Reframing the substrate as an active process component in fungal solid-state fermentation of foods — Europe PMC PMID:41932926},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41932926},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_da74838418d5; sha256 35db261652d3e9da16612d436e10cd5f9d659044e09799a2de780e11f7a2ccac},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41932926. Agents can read the archived copy with the MCP tool read_document.