Work

Probiotics from fermented olives

Year: 2021

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-819528-4.00035-3

Authors: H. Abouloifa, Y. Rokni, N. Ghabbour, S. Karboune, M. Brasca, G. D’hallewin, R. Ben Salah, N. Ktari, E. Saalaoui, A. Asehraou

Institutions: Mohamed I University, Collège MacDonald, McGill University, National Research Council, Centre of Biotechnology of Sfax, University of Sfax

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W3127890294

FWCI: 2.254

Cites: 70

Cited by: 5

Related to: 10