Work

Potentials of Probiotics in Food

Year: 2024

Type: book-chapter

Source: Springer eBooks

DOI: 10.1007/978-981-97-3261-6_24

Authors: D. C. Bhavya, D. B. M. Virupakshaiah, Jayachandra S. Yaradoddi

Institution: Davangere University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W4401465720

FWCI:

Cites: 35

Cited by:

Related to: 10