Improving the functional and sensorial profile of cereal-based fermentedfoods by selecting Lactobacillus plantarum strains via a metabolomics approach.
By: Maura Ferri
Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy.
[1]
=KTML_Link_External_Begin=https://www.kurdipedia.org/docviewer.aspx?id=587416&document=0001.PDF=KTML_Link_External_Between= Click to read: Improving the functional and sensorial profile of cereal-based fermentedfoods by selecting Lactobacillus plantarum strains=KTML_Link_External_End=
Bu makale (English) dilinde yazılmıştır, makaleleri orijinal dilinde açmak için
sembolüne tıklayın!
This item has been written in (English) language, click on icon
to open the item in the original language!
Bu başlık 13 defa görüntülendi
Bu makale hakkında yorumunuzu yazın!