Open Access
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

Publication typeJournal Article
Publication date2024-01-02
Journal: Foods
scimago Q1
wos Q1
SJR0.870
CiteScore7.4
Impact factor4.7
ISSN23048158
Plant Science
Microbiology
Food Science
Health Professions (miscellaneous)
Health (social science)
Abstract

The World Health Organization [...]

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