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1 Ergebnisse
1
Are spontaneously fermented plant‐based foods potential sou..:
Kinga Jasiak
;
Daniel Amund
https://doi.org/10.1002/fft2.123. , 2022
Link:
https://doi.org/10.1002/fft2.123
RT Journal T1
Are spontaneously fermented plant‐based foods potential sources of transferable antibiotic resistance genes?
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:33b3faacf36348f79f50c95615763523&Exemplar=1&LAN=DE A1 Kinga Jasiak A1 Daniel Amund PB Wiley YR 2022 K1 antimicrobial resistance K1 fermented foods K1 food safety K1 lactic acid bacteria K1 plant‐based foods K1 spontaneous fermentation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF https://doi.org/10.1002/fft2.123 LK http://dx.doi.org/https://doi.org/10.1002/fft2.123 DO https://doi.org/10.1002/fft2.123 SF ELIB - SuUB Bremen
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