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Fermentation in Practice: Traditional Techniques in Modern Restaurants

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Unleashing the flavour potential of plant-based foods via fermentation (FlavourFerm) has received funding from the European Research Executive Agency Topic: HORIZON-CL6-2024-FARM2FORK-01 under Grant Agreement No. 101181661.

The views and opinions expressed are however those of the author(s) and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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