: 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 [...].
Titolo: | Bioactive components in fermented foods and food by-products | |
Autore/i: | Verardo V.; Gomez-Caravaca A. M.; Tabanelli G. | |
Autore/i Unibo: | ||
Anno: | 2020 | |
Rivista: | ||
Digital Object Identifier (DOI): | http://dx.doi.org/10.3390/foods9020153 | |
Abstract: | : 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 [...]. | |
Data stato definitivo: | 2022-03-01T00:17:52Z | |
Appare nelle tipologie: | 1.01 Articolo in rivista |
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