Multi-Omics Approach in Amelioration of Food Products

Determination of the quality of food products is an essential key factor needed for safe-guarding the quality of food for the interest of the consumers, along with the nutritional and sensory improvements that are necessary for delivering better quality products. Bacteriocins are a group of ribosoma...

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Detalles Bibliográficos
Autores principales: Dutta, Bandita, Lahiri, Dibyajit, Nag, Moupriya, Abukhader, Rose, Sarkar, Tanmay, Pati, Siddhartha, Upadhye, Vijay, Pandit, Soumya, Amin, Mohamad Faiz Mohd, Al Tawaha, Abdel Rahman Mohammad Said, Kumar, Manoj, Ray, Rina Rani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315205/
https://www.ncbi.nlm.nih.gov/pubmed/35903478
http://dx.doi.org/10.3389/fmicb.2022.955683

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315205/
https://www.ncbi.nlm.nih.gov/pubmed/35903478
http://dx.doi.org/10.3389/fmicb.2022.955683

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