Work

Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry

Year: 2022

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2022.101617

Authors: Duygu Ağagündüz, Teslime Özge Şahin, Şerife Ayten, Birsen Yılmaz, Bartu Eren Güneşliol, Pasquale Russo, Giuseppe Spano, Fatih Özogul

Institutions: Gazi University, Cukurova University, University of Foggia

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4212920236

FWCI: 4.959

Cites: 126

Cited by: 60

Related to: 10