利用有益微生物改善发酵食品营养和功能特性的研究进展。
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods.
作者信息
De Bellis Palmira, Rizzello Carlo Giuseppe
机构信息
Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
出版信息
Foods. 2024 Jan 2;13(1):155. doi: 10.3390/foods13010155.
Abstract
The World Health Organization [...].
摘要
世界卫生组织 [...]。
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