Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

Title
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 22, Issue 9, Pages 509-516
Publisher
Elsevier BV
Online
2011-05-21
DOI
10.1016/j.tifs.2011.05.003

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