Probiotic fermentation of polyphenols: potential sources of novel functional foods
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-8974
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Probiotic fermentation of polyphenols: potential sources of novel functional foods ; volume:4 ; number:1 ; day:5 ; month:9 ; year:2022 ; pages:1-16 ; date:12.2022
Food production, processing and nutrition ; 4, Heft 1 (5.9.2022), 1-16, 12.2022
- Urheber
-
Sharma, Rohit
Diwan, Bhawna
Singh, Brij Pal
Kulshrestha, Saurabh
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s43014-022-00101-4
- URN
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urn:nbn:de:101:1-2022101515021912063145
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:22 MESZ
Datenpartner
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Beteiligte
- Sharma, Rohit
- Diwan, Bhawna
- Singh, Brij Pal
- Kulshrestha, Saurabh
- SpringerLink (Online service)
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