Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products
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Elsevier BV
Reference124 articles.
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5. Abouloifa, H., Rokni, Y., Ghabbour, N., Karboune, S., Brasca, M., D'hallewin, G., Ben Salah, R., Ktari, N., Saalaoui, E. and Asehraou, A., 2021b. Probiotics from fermented olives. In: Victor R. Preedy and Ronald Ross Watson (Eds.), Olives and Olive Oil in Health and Disease Prevention (pp. 215-229). Academic Press. 215-229.
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