Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Crossref DOI link: https://doi.org/10.1007/s00253-015-7172-2
Published Online: 2015-12-01
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zannini, Emanuele
Waters, Deborah M.
Coffey, Aidan
Arendt, Elke K.
Funding for this research was provided by:
Irish National Development Plan, through the Food Institutional Research Measure
Text and Data Mining valid from 2015-12-01