Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products
Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary i...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2022-03-01
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| Series: | Fermentation |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2311-5637/8/3/123 |
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