Concepedia

Publication | Closed Access

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

DOI

82

Citations

52

References

2011

Year

Shady El‐Ghaish, Aynur Ahmadova, Imen Hadji-Sfaxi, Kamel Eddine El Mecherfi, Inga Bazukyan, Yvan Choiset, Hanitra Rabesona, Mahmoud Sitohy, Yuri Popov, A. A. Kuliev,
Trends in Food Science & Technology

References

YearCitations

Page 1