| Naslov
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The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge (Review)
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| Autori
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Yilmaz Birsen Bangar Sneh Punia Echegaray Noemi Suri Shweta Tomasevic Igor B Manuel Lorenzo Jose Melekoglu Ebru Rocha Joao Miguel Ozogul Fatih
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| Info |
MICROORGANISMS, (2022), vol. 10 br. 4, str. -
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| Projekat
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PRIMA program under project BioProMedFood [2019-SECTION2-4, 1467]; European UnionEuropean Commission; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [N-UPAG 119N492]; COST ActionEuropean Cooperation in Science and Technology (COST) [18101]; health promoting, sensorial perception and consumers' behaviour"; COST (European Cooperation in Science and Technology)European Cooperation in Science and Technology (COST); COST is a funding agency for research and innovation networks [LA/P/0045/2020 (ALiCE), UIDB/00511/2020-UIDP/00511/2020]; national funds through FCT/MCTES (PIDDAC)Portuguese Foundation for Science and Technology [PTDC/EQU-EQU/28101/2017-SAFEGOAL-Safer]; FEDER funds through COMPETE2020-Programa Operacional Competitividade e Internacionalizacao (POCI); national funds (PIDDAC) through FCT/MCTESPortuguese Foundation for Science and Technology |
| Ispravka
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ISI/Web of Science
Članak
Elečas
Rang časopisa
Citati:
ISI/Web of Science
Scopus
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