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Potential use of lactic acid bacteria for reduction of alle..:
El-Ghaish, Shady
;
Ahmadova, Aynur
;
Hadji-Sfaxi, Imen
...
Trends in Food Science & Technology. 22 (2011) 9 - p. 509-516 , 2011
Link:
https://doi.org/10.1016/j.tifs.2011.05.003
RT Journal T1
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.tifs.2011.05.003&Exemplar=1&LAN=DE A1 El-Ghaish, Shady A1 Ahmadova, Aynur A1 Hadji-Sfaxi, Imen A1 El Mecherfi, Kamel Eddine A1 Bazukyan, Inga A1 Choiset, Yvan A1 Rabesona, Hanitra A1 Sitohy, Mahmoud A1 Popov, Yuri G. A1 Kuliev, Akif A. A1 Mozzi, Fernanda A1 Chobert, Jean-Marc A1 Haertlé, Thomas PB Elsevier BV YR 2011 SN 0924-2244 JF Trends in Food Science & Technology VO 22 IS 9 SP 509 OP 516 LK http://dx.doi.org/https://doi.org/10.1016/j.tifs.2011.05.003 DO https://doi.org/10.1016/j.tifs.2011.05.003 SF ELIB - SuUB Bremen
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