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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 11

Type: Révision

DOI: 10.3390/FOODS10112639 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus