Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from...

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Detalles Bibliográficos
Autores principales: Ricci, Annalisa, Bernini, Valentina, Maoloni, Antonietta, Cirlini, Martina, Galaverna, Gianni, Neviani, Erasmo, Lazzi, Camilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6956321/
https://www.ncbi.nlm.nih.gov/pubmed/31771117
http://dx.doi.org/10.3390/microorganisms7120607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6956321/
https://www.ncbi.nlm.nih.gov/pubmed/31771117
http://dx.doi.org/10.3390/microorganisms7120607

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