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Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products.
Mutukumira, Anthony N; Todorov, Svetoslav Dimitrov.
Affiliation
  • Mutukumira AN; School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand.
  • Todorov SD; ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.
Foods ; 13(12)2024 Jun 09.
Article in En | MEDLINE | ID: mdl-38928759
ABSTRACT
Fermentation is probably the oldest ancient tradition used by indigenous inhabitants for the preservation of food [...].
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: Country of publication: