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pro vyhledávání: '"Martha Gabriela García Méndez"'
Autor:
Martha Gabriela García Méndez, Thelma Karina Morales Martínez, Juan Alberto Ascacio Valdés, Mónica Lizeth Chávez González, Adriana Carolina Flores Gallegos, Leonardo Sepúlveda
Publikováno v:
Fermentation, Vol 7, Iss 2, p 48 (2021)
Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. L
Externí odkaz:
https://doaj.org/article/b18c23c0c2a84dd0a910da1cb4bd1804
