Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages ; volume:74 ; number:1 ; day:16 ; month:9 ; year:2024 ; pages:1-8 ; date:12.2024
Annals of microbiology ; 74, Heft 1 (16.9.2024), 1-8, 12.2024
- Urheber
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Kitessa, Daniel Asfaw
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1186/s13213-024-01763-w
- URN
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urn:nbn:de:101:1-2411292118508.050959530299
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:30 MESZ
Datenpartner
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Beteiligte
- Kitessa, Daniel Asfaw
- SpringerLink (Online service)
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