Eating fermented: Health benefits of lab-fermented foods

  1. Castellone, V.
  2. Bancalari, E.
  3. Rubert, J.
  4. Gatti, M.
  5. Neviani, E.
  6. Bottari, B.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 11

Art: Rezension

DOI: 10.3390/FOODS10112639 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus