Fermented Foods as a Potential Vehicle of Antimicrobial-Resistant Bacteria and Genes
Fermented food products are widely consumed for their nutritional and health-promoting properties, earning them a central place in diets around the globe. However, these foods can present a paradox, as they have the potential to harbor not only beneficial probiotics but also antibiotic-resistant (AR...
I tiakina i:
| Ngā kaituhi matua: | , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2023-07-01
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| Rangatū: | Fermentation |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2311-5637/9/7/688 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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