Fermented Foods as a Dietary Source of Live Organisms.

Rezac, Shannon; Kok, Car Reen; Heermann, Melanie; Hutkins, Robert

Rezac, Shannon; Kok, Car Reen; Heermann, Melanie; Hutkins, Robert.

Afiliación

Rezac S; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
Kok CR; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
Heermann M; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
Hutkins R; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.

Front Microbiol ; 9: 1785, 2018.

Article en En | MEDLINE | ID: mdl-30197628

Palabras clave

fermented foods; health benefits; lactic acid bacteria; live microbes; probiotics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2018 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Suiza

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