A functional and genetic overview of exopolysaccharides produced by Lactobacillus plantarum
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DOI: 10.1016/j.jff.2018.05.060
Abstract: Abstract Lactobacillus plantarum strains have been widely used in food processing and preservation, and capability of their production of exopolysaccharides (EPSs) contributes significantly to the improvement of food quality and function. During the last decade,… read more here.
Keywords: plantarum strains; functional genetic; overview exopolysaccharides; genetic overview ... See more keywords