Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomyces boulardii
Author:
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference33 articles.
1. Promising use of selenized yeast to develop new enriched food: human health implications;González-Salitre;Food Rev. Int.,2023
2. Selenium deficiency and toxicity in the environment;Fordyce,2012
3. The other view: the trace element selenium as a micronutrient in thyroid disease, diabetes, and beyond;Schomburg;Hormones (Basel),2020
4. Antimicrobial activity of Se-nanoparticles from bacterial biotransformation;Escobar-Ramírez;Fermentation,2021
5. Biogenic production of seleno-amino acids and seleno-nanoparticles by Saccharomyces boulardii;González-Salitre;Food Biosci.,2023
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