HIGHLIGHTS
- who: Rohit Sharma from the Faculty of Applied Sciences and Biotechnology, Shoolini University of Biotechnology and Management Sciences, Solan, India have published the paper: Probiotic fermentation of polyphenols: potential sources of novel functional foods, in the Journal: (JOURNAL)
- what: Several different food types have been fermented and commercialized, however, focus on fermented polyphenol-rich foods and their potential in the food industry is yet to gain its complete and deserving attention.
SUMMARY
Carbohydrates are primarily used by probiotic bacteria for meeting energy requirements and are converted to organic acids such as . . .
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