From traditional wet-fermented meat to modern wound -therapeutics: The transboundary journey of probiotic Lacticaseibacillus paracasei YL36

Food Bioscience 2026

View at publisher

Authors: Yiwei Zuo, Kexin Deng, Wuliang Diao, Jianda Zhou

DOI: 10.1016/j.fbio.2026.108288

Cited by: 0

References: 96

Fields of Study & Subjects

Probiotics and Fermented Foods Wound Healing and Treatments Bacteriophages and microbial interactions

References 96