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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Bibliographic Details
Main Author: Verardo, Vito (auth)
Other Authors: Gomez-Caravaca, Ana (auth), Tabanelli, Giulia (auth)
Format: Electronic Book Chapter
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2020
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