Work

Identifying Potent Oxalate‐Degrading LAB Strains for the Development of Low Oxalate Rhubarb‐Based Juice Products

Year: 2026

Type: article

Source: Journal of Basic Microbiology

Authors: Pardis Vosoughi, Mohammad B. Habibi Najafi, Kianoush Khosravi‐Darani, Paria Rahnama‐Vosough

Institutions: Ferdowsi University of Mashhad, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Research Institute of Food Science and Technology

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

Funder: Ferdowsi University of Mashhad

Award: G3399694145

OpenAlex ID: W7160140214

FWCI:

Cites: 41

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