Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria

  1. Martínez, F.G.
  2. Moreno-Martín, G.
  3. Mohamed, F.
  4. Pescuma, M.
  5. Madrid-Albarrán, Y.
  6. Mozzi, F.
Journal:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Year of publication: 2024

Volume: 61

Issue: 11

Pages: 2133-2144

Type: Article

DOI: 10.1007/S13197-024-05984-4 GOOGLE SCHOLAR
Data source: Scopus