Bioactive components in fermented foods and food by-products

  1. Verardo, V.
  2. Gómez-Caravaca, A.M.
  3. Tabanelli, G.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 2

Art: Verlag

DOI: 10.3390/FOODS9020153 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus