Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation.

• Tác giả: Luis M Medina, Fernando Pérez-Rodríguez
• Ngôn ngữ: eng
• Ký hiệu phân loại: 363.7386 Environmental problems
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 706266

Tóm tắt

For thousands of years, lactic acid bacteria (LAB) have been involved in food processes that have given rise to a wide range of traditional foods, mainly fermented foods [...].