Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v
Katarzyna Skrzypczak, Ewa Jabłońska- Ryś, Klaudia Gustaw and 5 more
Journal of Pure and Applied Microbiology · 2019
doi:10.22207/jpam.13.1.01 (opens in a new tab)
We email you when a new notice or a question about this paper appears.
Reads
Read by people on this page
None yet.
Checked or read by AI through naulon
None yet.
A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.
Are you an author?
Is this your paper?
Claim it to add your note and be paid when agents cite it. Free.