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Autor:
Birsen Yilmaz, Neslihan Arslan, Teslime Özge Şahin, Duygu Ağadündüz, Fatih Ozogul, João Miguel F. Rocha
Publikováno v:
Fermentation, Vol 10, Iss 7, p 350 (2024)
Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented f
Externí odkaz:
https://doaj.org/article/997480cda93547138879a197690ce672
