Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes...

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Detalles Bibliográficos
Autores principales: Garcia-Gonzalez, Natalia, Battista, Natalia, Prete, Roberta, Corsetti, Aldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916596/
https://www.ncbi.nlm.nih.gov/pubmed/33578806
http://dx.doi.org/10.3390/microorganisms9020349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916596/
https://www.ncbi.nlm.nih.gov/pubmed/33578806
http://dx.doi.org/10.3390/microorganisms9020349

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