Crossroad of tradition and innovation - the application of lactic acid fermentation to increase the nutritional and health-promoting potential of plant-based food products - a review

• Autorzy: Ogrodowczyk A.M. , Drabinska N.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 2
• Opis fizyczny: p.107-134,fig.,ref.

Twórcy

autor

Ogrodowczyk A.M.

• Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–747 Olsztyn, Poland

autor

Drabinska N.

• Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–747 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/134282