Autori: Laranjo Marta
| Naslov | Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics (Review) |
| Autori | Grujovic Mirjana Z  Mladenovic Katarina G Semedo-Lemsaddek Teresa Laranjo Marta Stefanovic Olgica D Kocic-Tanackov Suncica D
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| Info | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, (2022), vol. 21 br. 2, str. 1537-1567 |
| Projekat | Ministarstvo Prosvete, Nauke i TehnoloskogRazvoja [451-03-9/2021-14/200122]; Fundacao para a Ciencia e aTecnologiaPortuguese Foundation for Science and TechnologyEuropean Commission [DL57/2016/CP1438/CT0004, UIDB/05183/2020] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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