Work

The use of exopolysaccharide-producing cultures of lactic acid bacteria to improve the functional value of fermented foods

Year: 2008

Type: article

Source: Journal of Food Technology

Authors: Pāvels Semjonovs, Janis Jasko, Lilija Auziņa, Pēteris Zikmanis

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2780783417

FWCI: 0.792

Cites:

Cited by: 10

Related to: 10