Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high pot...

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Detalles Bibliográficos
Autores principales: Kårlund, Anna, Gómez-Gallego, Carlos, Korhonen, Jenni, Palo-oja, Outi-Maaria, El-Nezami, Hani, Kolehmainen, Marjukka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230334/
https://www.ncbi.nlm.nih.gov/pubmed/32276384
http://dx.doi.org/10.3390/nu12041020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230334/
https://www.ncbi.nlm.nih.gov/pubmed/32276384
http://dx.doi.org/10.3390/nu12041020

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