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pro vyhledávání: '"Duresa Fritz"'
Autor:
Marta H. Mikš, Anne Bückle, Aurélie Dubois, Fabio Dal Bello, Duresa Fritz, Dinesh K Sharma, Rober Kemperman, Su Yao, Svend Laulund, Ueli Von Ah, Photis Papademas, Andrzej Babuchowski, Vania Patrone, Alessandra Fontana, Edward Sliwinski, Catherine Stanton, Emmanuelle Arias, François Bourdichon, Lorenzo Morelli, Olivia McAuliffe
Publikováno v:
FEMS Microbiology Letters
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46f52df933c6134f40446ad852940c8a
http://hdl.handle.net/10807/182018
http://hdl.handle.net/10807/182018