Open Access
Foods, volume 13, issue 1, pages 155
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
Palmira De Bellis
1
,
Carlo Giuseppe Rizzello
2
Publication type: Journal Article
Publication date: 2024-01-02
Plant Science
Microbiology
Food Science
Health Professions (miscellaneous)
Health (social science)
Abstract
The World Health Organization [...]
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