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Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
| Naziv: | Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics | Autori: | Grujović, Mirjana   ; Mladenović, Katarina ; Semedo-Lemsaddek, Teresa; Laranjo, Marta; Stefanović, Olgica ; Kocić-Tanackov, Sunčica |
Godina: | 2022 | Publikacija: | Comprehensive reviews in food science and food safety | ISSN: | 1541-4337 Comprehensive Reviews in Food Science and Food Safety |
Tip rezultata: | Naučni članak | Kolacija: | vol. 21 br. 2 str. 1537-1567 | DOI: | 10.1111/1541-4337.12897 | WoS-ID: | 000742213300001 | Scopus-ID: | 2-s2.0-85122135168 | PMID: | 35029033 | URI: | https://enauka.gov.rs/handle/123456789/574152 https://scidar.kg.ac.rs/handle/123456789/13806 |
M-kategorija: | 21aM21a - Rad u međ. časopisu izuzetnih vrednosti |
