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Probiotic fermentation of polyphenols: potential sources of novel functional foods

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition Pub Date : 2022-09-05 DOI:10.1186/s43014-022-00101-4
Rohit Sharma, Bhawna Diwan, B. Singh, S. Kulshrestha
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引用次数: 12
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
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