Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-03-03 DOI:10.3390/foods14050858

Luis M Medina, Fernando Pérez-Rodríguez

引用次数: 0

Abstract

For thousands of years, lactic acid bacteria (LAB) have been involved in food processes that have given rise to a wide range of traditional foods, mainly fermented foods [...].

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds