Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products
Fuente: Bioresource Technology Reports
Publication date: September 2024Source: Bioresource Technology Reports, Volume 27Author(s): Houssam Abouloifa, Sara Gaamouche, Nabil Ghabbour, Bouchra El Guerrouj, Salwa Karboune, Ennouamane Saalaoui, Abdeslam Asehraou