Lactic acid bacteria in food biotechnology : innovations and functional aspects /

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Paramithiotis, Spiros, Azevedo, Vasco, Montet, Didier
Format:	eBook
Language:	English
Published:	Amsterdam, Netherlands : Elsevier, 2022.
Series:	Applied biotechnology reviews
Subjects:	Lactic acid bacteria. Food > Biotechnology. Ferments lactiques. Aliments > Biotechnologie. Food > Biotechnology Lactic acid bacteria Electronic books.
Online Access:	Connect to the full text of this electronic book