Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/141273| Author(s): | João Rocha |
| Title: | Bread sourdough lactic acid bacteria - technological, antimicrobial, toxin-degrading, immune system- and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals and feed |
| Issue Date: | 2022-02-03 |
| DOI: | 10.3390/foods11030452 |
| URI: | https://hdl.handle.net/10216/141273 |
| Document Type: | Artigo em Revista Científica Internacional |
| Rights: | openAccess |
| Appears in Collections: | FEUP - Artigo em Revista Científica Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 559284.pdf | 2.53 MB | Adobe PDF |  View/Open |
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