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Publikováno v:
Fermentation, Vol 9, Iss 5, p 452 (2023)
Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been deemed a simple and economical way to modify nutritional contents of plant-based foods. In many cultures, this practice shows a long history with a wide variety
Externí odkaz:
https://doaj.org/article/7ea1babc3bdc4e30b4dad34f90d2140e
