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1.
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties.
J Appl Microbiol
; 133(1): 181-199, 2022 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-34863009
2.
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables.
Food Technol Biotechnol
; 56(3): 398-410, 2018 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-30510483
3.
Dairy propionibacteria prevent the proliferative effect of plant lectins on SW480 cells and protect the metabolic activity of the intestinal microbiota in vitro.
Anaerobe
; 44: 58-65, 2017 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-28161414
4.
Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.
Food Res Int
; 102: 605-615, 2017 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-29195991
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