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Fermented Foods as a Dietary Source of Live Organisms:
Shannon Rezac
;
Car Reen Kok
;
Melanie Heermann
.
https://www.frontiersin.org/article/10.3389/fmicb.2018.01785/full. , 2018
Link:
https://doi.org/10.3389/fmicb.2018.01785
RT Journal T1 <Title>Fermented Foods as a Dietary Source of Live Organisms</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:13ad1026b6244bd9891c09bb120fd60b&Exemplar=1&LAN=DE A1 Shannon Rezac A1 Car Reen Kok A1 Melanie Heermann A1 Robert Hutkins PB Frontiers Media S.A. YR 2018 K1 fermented foods K1 live microbes K1 lactic acid bacteria K1 health benefits K1 probiotics K1 Microbiology K1 QR1-502 JF https://www.frontiersin.org/article/10.3389/fmicb.2018.01785/full LK http://dx.doi.org/https://doi.org/10.3389/fmicb.2018.01785 DO https://doi.org/10.3389/fmicb.2018.01785 SF ELIB - SuUB Bremen
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