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Description
Food 25 , 11461154 (2022)
In the late 19th century, Hugo Schulz observed that low concentrations of disinfectants could stimulate yeast metabolism, a finding initially dismissed as experimental error due to the prevailing scientific paradigm 5
Villar, V
This way, lactic acid fermentation can be considered an appropriate tool for developing an amla -based novel bio-intervention with enhanced antioxidants, polyphenols, and flavonoids with anti-proliferative activity and antagonistic efficacy against recurring foodborne pathogens in this post-antibiotic era
