Advantages and Disadvantages of Non-Starter Lactic Acid Bacteria from Traditional Fermented Foods: Potential Use as Starters or Probiotics

AuthID
 P-00V-ZYC
6
Author(s)
Grujovic, MZ
·
Mladenovic, KG
·
Laranjo, M
·
Stefanovic, OD
·
Kocic Tanackov, SD
Document Type
Review
Year published
2022
Published
in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, ISSN: 1541-4337
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Publication Identifiers
Wos: WOS:000742213300001
Source Identifiers
ISSN: 1541-4337
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