Role of Probiotic Bacteria on Bioavailability of Functional Ingredients Under Fermentation Process
Crossref DOI link: https://doi.org/10.1007/978-981-16-0223-8_10
Published Online: 2021-04-12
Published Print: 2021
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mousavi, Zeinab E.
Mousavi, Seyed Mohammad Ali
Text and Data Mining valid from 2021-01-01
Version of Record valid from 2021-01-01
Chapter History
First Online: 12 April 2021