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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |