Published in
Elsevier, Journal of Functional Foods, (39), p. 175-185, 2017
DOI: 10.1016/j.jff.2017.10.022
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Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.)
Journal article published in 2017 by
Pasquale Filannino,
Raffaella Di Cagno 
,
Antonio Trani ,
Vincenzo Cantatore,
Giuseppe Gambacorta,
Marco Gobbetti
,
Antonio Trani ,
Vincenzo Cantatore,
Giuseppe Gambacorta,
Marco Gobbetti
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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