Open AccessInvestigation of the Potential Benefits and Risks of Probiotics and Prebiotics and their Synergy in Fermented Foods
Author(s) -
Alemayehu Getahun,
Anteneh Tesfaye,
Diriba Muleta
Publication year - 2016
Publication title -
singapore journal of chemical biology
Language(s) - English
Resource type - Journals
eISSN - 2010-0108
pISSN - 2010-0094
DOI - 10.3923/sjchbio.2017.1.16
Subject(s) - food science , microbiology and biotechnology , fermentation in food processing , business , biology , bacteria , lactic acid , genetics
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