Bioactive Components in Fermented Foods and Food By-Products

Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibi...

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Auteur principal: Verardo, Vito (auth)
Autres auteurs: Gomez-Caravaca, Ana (auth), Tabanelli, Giulia (auth)
Format: Électronique Chapitre de livre
Langue:anglais
Publié: MDPI - Multidisciplinary Digital Publishing Institute 2020
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