Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.
- 2026-02-05
- Review
- Microorganisms 14(2)
- Sabrine Alebidi
- Hana Mallek
- Mariagiovanna Fragasso
- Vittorio Capozzi
- Ferid Abidi
- Ines Essid
- Giuseppe Spano
- Hiba Selmi
- PubMed: 41753670
- DOI: 10.3390/microorganisms14020383
- Low evidence