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Metaproteomics insights into fermented fish and vegetable products and associated microbes
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health conferring properties of fermented food. Tradi...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991600/ https://www.ncbi.nlm.nih.gov/pubmed/35415649 http://dx.doi.org/10.1016/j.fochms.2021.100045 |