|
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods |
|
|
|
Titel: |
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods |
Auteur: |
El-Ghaish, Shady Ahmadova, Aynur Hadji-Sfaxi, Imen El Mecherfi, Kamel Eddine Bazukyan, Inga Choiset, Yvan Rabesona, Hanitra Sitohy, Mahmoud Popov, Yuri G. Kuliev, Akif A. Mozzi, Fernanda Chobert, Jean-Marc Haertlé, Thomas |
Verschenen in: |
Trends in food science and technology. [Regular ed.] |
Paginering: |
Jaargang 22 (2011) nr. 9 pagina's 8 p. |
Jaar: |
2011 |
Inhoud: |
|
Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
|
|
|
|