The Impacts of Lactiplantibacillus Plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

AuthID
 P-00W-F7K
9
Author(s)
Yilmaz, B
·
Bangar, SP
·
Echegaray, N
·
Suri, S
·
Tomasevic, I
·
Lorenzo, JM
·
Melekoglu, E
·
Ozogul, F
Tipo de Documento
Review
Year published
2022
Publicado
in MICROORGANISMS
Volume: 10, Número: 4, Páginas: 826 (18)
Indexing
Wos®
Scopus®
Crossref®60
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35456875
SCOPUS: 2-s2.0-85128166465
Wos: WOS:000785098500001
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