Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn f...

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Detalles Bibliográficos
Autores principales: Melini, Francesca, Melini, Valentina, Luziatelli, Francesca, Ficca, Anna Grazia, Ruzzi, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6567126/
https://www.ncbi.nlm.nih.gov/pubmed/31137859
http://dx.doi.org/10.3390/nu11051189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6567126/
https://www.ncbi.nlm.nih.gov/pubmed/31137859
http://dx.doi.org/10.3390/nu11051189

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