Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and thera...
| الحاوية / القاعدة: | Food & Nutrition Research |
|---|---|
| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Swedish Nutrition Foundation
2016-03-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29630/45467 |