Biotechnology of lactic acid bacteria: novel applications.
By F. Mozzi, R. Raya, G. Vignolo. 2015
129 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ac0cf3b1c0a240980ff7c323c4f7e1944f961e12
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In Food Science
In Molecular Biology
Citations in the corpus
- Health benefits of fermented foods (2019, background): “…fermented foods are often attributed to the bioactive peptides that are synthesized in the microbial degradation of proteins by the bacteria involved in fermentation (Hebert, Saavedra, and Ferranti 2010; MartinezVillaluenga, Pe~nas, and Frias 2017; Ota g and Hayta 2013; Walther and Sieber 2011).”