Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of...

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Detalles Bibliográficos
Autores principales: Agriopoulou, Sofia, Stamatelopoulou, Eygenia, Sachadyn-Król, Monika, Varzakas, Theodoros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356186/
https://www.ncbi.nlm.nih.gov/pubmed/32599824
http://dx.doi.org/10.3390/microorganisms8060952

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356186/
https://www.ncbi.nlm.nih.gov/pubmed/32599824
http://dx.doi.org/10.3390/microorganisms8060952

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