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 [...].
Verardo V., Gomez-Caravaca A.M., Tabanelli G. (2020). Bioactive components in fermented foods and food by-products. FOODS, 9(2), 1-3 [10.3390/foods9020153].
Bioactive components in fermented foods and food by-products
Tabanelli G.
2020
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 [...].File in questo prodotto:
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