Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods
Sara Rodríguez‐Sánchez, Inés María Ramos, Susana Seseña, Justa María Poveda, María Llanos Palop
Topics & Concepts
Food scienceFermentationFermentation in food processingTryptophanLactobacillusStrain (injury)MicrobiologyChemistryBiologyBacteriaBiochemistryAmino acidLactic acidGeneticsAnatomyPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsGABA and Rice Research