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pro vyhledávání: '"Domenico Nuzzolese"'
Publikováno v:
Foods, Vol 13, Iss 10, p 1538 (2024)
This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidificati
Externí odkaz:
https://doaj.org/article/c959a95be3134fda9d4d17cf2332ce8b