BOOK-CHAPTER
Exopolysaccharides from lactic acid bacteria in fermented foods and beverages
Year: 2022 Elsevier eBooks Pages: 305-317 Publisher: Elsevier BV
Keywords:
Food science Fermentation in food processing Flavor Fermentation Lactic acid Bacteria Prebiotic Lactobacillus Food microbiology Biology Fermented milk products Microbiome Biotechnology
Metrics
3
Cited By
2.63
FWCI (Field Weighted Citation Impact)
57
Refs
0.86
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Probiotics and Fermented Foods
Life Sciences → Agricultural and Biological Sciences → Food Science
Microbial Metabolites in Food Biotechnology
Health Sciences → Nursing → Nutrition and Dietetics
Food composition and properties
Health Sciences → Nursing → Nutrition and Dietetics
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