Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry

Samantha Rossi(University of Bologna), Claudia Keil(Technische Universität Berlin), Hajo Haase(RWTH Aachen University), Helena Kieserling(Technische Universität Berlin), Rosalba Lanciotti(University of Bologna), Sascha Rohn(Institute for Food and Environmental Research), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Maria Maares(University of Potsdam), Francesca Patrignani(University of Bologna)
Fermentation
May 27, 2023
10.3390/fermentation9060521
Cited by 4

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