Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics

As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, S...

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Detalles Bibliográficos
Autores principales: Swain, Manas Ranjan, Anandharaj, Marimuthu, Ray, Ramesh Chandra, Parveen Rani, Rizwana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058509/
https://www.ncbi.nlm.nih.gov/pubmed/25343046
http://dx.doi.org/10.1155/2014/250424

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058509/
https://www.ncbi.nlm.nih.gov/pubmed/25343046
http://dx.doi.org/10.1155/2014/250424

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