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Fermented Foods as a Dietary Source of Live Organisms

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. M...

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Detalles Bibliográficos
Autores principales: Rezac, Shannon, Kok, Car Reen, Heermann, Melanie, Hutkins, Robert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117398/
https://www.ncbi.nlm.nih.gov/pubmed/30197628
http://dx.doi.org/10.3389/fmicb.2018.01785