Indole derivatives from lactic acid bacteria in fermented foods: Biosynthesis, functional activities, and implications for food quality and human health
Fuente:
Trends in Food Science & Technology
Publication date: Available online 27 March 2026Source: Trends in Food Science & TechnologyAuthor(s): Bin Dong, Xiaoyu Yin, Xin Shan, Jinghan Su, Zehan Wei, Yunping Yao, Guozhong Zhao