Microbiological Safety and Functional Properties of a Fermented Nut-Based Product

  1. Tabanelli, G.
  2. Montanari, C.
  3. Gómez-Caravaca, A.M.
  4. Díaz-de-Cerio, E.
  5. Verardo, V.
  6. Zadeh, F.S.
  7. Vannini, L.
  8. Gardini, F.
  9. Barbieri, F.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2024

Volumen: 13

Número: 19

Type: Article

DOI: 10.3390/FOODS13193095 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus