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pro vyhledávání: '"Andrea Zepeda-Hernández"'
Autor:
Omar Pérez-Alvarado, Andrea Zepeda-Hernández, Luis Eduardo Garcia-Amezquita, Teresa Requena, Gabriel Vinderola, Tomás García-Cayuela
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Sourdough (SD) fermentation is a traditional biotechnological process used to improve the properties of baked goods. Nowadays, SD fermentation is studied for its potential health effects due to the presence of postbiotic-like components, which refer
Externí odkaz:
https://doaj.org/article/34e08ada6a7541c5af5b26d26b982b1f
