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

✍ Scribed by Shady El-Ghaish; Aynur Ahmadova; Imen Hadji-Sfaxi; Kamel Eddine El Mecherfi; Inga Bazukyan; Yvan Choiset; Hanitra Rabesona; Mahmoud Sitohy; Yuri G. Popov; Akif A. Kuliev; Fernanda Mozzi; Jean-Marc Chobert; Thomas Haertlé

• Book ID: 116916921
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 154 KB
• Volume: 22
• Category: Article
• ISSN: 0924-2244
• DOI: 10.1016/j.tifs.2011.05.003