Bioprotective potential of lactic acid bacteria
Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional, and microbial safety aspects of the product. The...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Scientia Publishing House
2020-10-01
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| Rangatū: | Acta Universitatis Sapientiae: Alimentaria |
| Ngā marau: | |
| Urunga tuihono: | https://doi.org/10.2478/ausal-2020-0007 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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