Probiotic fermentation of polyphenols: potential sources of novel functional foods
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-8974
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
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
- Creator
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Sharma, Rohit
Diwan, Bhawna
Singh, Brij Pal
Kulshrestha, Saurabh
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/s43014-022-00101-4
- URN
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urn:nbn:de:101:1-2022101515021912063145
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:22 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Sharma, Rohit
- Diwan, Bhawna
- Singh, Brij Pal
- Kulshrestha, Saurabh
- SpringerLink (Online service)
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