Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-023-10189-w.pdf
Reference241 articles.
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2. Linares DM, Gomez C, Renes E et al (2017) Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods. Front Microbiol 8:846. https://doi.org/10.3389/fmicb.2017.00846
3. Chen Y, Michalak M, Agellon LB (2018) Importance of nutrients and nutrient metabolism on human health. Yale J Biol Med 91:95–103
4. Macori G, Cotter PD (2018) Novel insights into the microbiology of fermented dairy foods. Curr Opin Biotechnol 49:172–178. https://doi.org/10.1016/j.copbio.2017.09.002
5. Rawat K, Kumari A, Kumar S et al (2018) Traditional fermented products of India. Int J Curr Microbiol App Sci 7:1873–1883. https://doi.org/10.20546/ijcmas.2018.704.214
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