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

  1. Yilmaz, B.
  2. Bangar, S.P.
  3. Echegaray, N.
  4. Suri, S.
  5. Tomasevic, I.
  6. Lorenzo, J.M.
  7. Melekoglu, E.
  8. Rocha, J.M.
  9. Ozogul, F.
Journal:
Microorganisms

ISSN: 2076-2607

Year of publication: 2022

Volume: 10

Issue: 4

Type: Review

DOI: 10.3390/MICROORGANISMS10040826 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus