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handle: 10261/127077
Científicos del Instituto de Investigación en Ciencias de la Alimentación (CIAL), centro mixto UAM-CSIC, han logrado caracterizar 11 bacterias de origen enológico con potenciales propiedades probióticas. El trabajo abre nuevas oportunidades para seleccionar microorganismos con la capacidad de mejorar la fermentación en el proceso de vinificación, y ofrecer además beneficios nutricionales.
Peer Reviewed
Salud pública, http://metadata.un.org/sdg/3, Ensure healthy lives and promote well-being for all at all ages
Salud pública, http://metadata.un.org/sdg/3, Ensure healthy lives and promote well-being for all at all ages
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