Zobrazeno 1 - 1
of 1
pro vyhledávání: '"K. A. Zykin"'
Publikováno v:
Овощи России, Vol 0, Iss 2, Pp 27-36 (2024)
Relevance. Fermentation makes it possible to improve the properties of the final product, increase its nutritional value and organoleptic characteristics. It has been scientifically proven that the use of fermented foods (with high nutritional and bi
Externí odkaz:
https://doaj.org/article/b6754f6603f34aa9a014004abf2a9842
