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Fermented Foods as a Dietary Source of Live Organisms
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. M...
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| Publicat a: | Front Microbiol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6117398/ https://ncbi.nlm.nih.gov/pubmed/30197628 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01785 |
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