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pro vyhledávání: '"Chiamaka L. Mgbechidinma"'
Autor:
Yanxia Xing, Mengzhen Huang, Chinasa V. Olovo, Chiamaka L. Mgbechidinma, Yu Yang, Jing Liu, Bo Li, Mengliu Zhu, Kexue Yu, He Zhu, Xiaoman Yao, Le Bo, Otobong D. Akan
Publikováno v:
Fermentation, Vol 9, Iss 2, p 110 (2023)
Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive compone
Externí odkaz:
https://doaj.org/article/e4e6047ec26a466084c0ccc14254a765