Development of Lactic Acid-Fermented Tomato Products

Background: lactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bio...

Descripción completa

Detalles Bibliográficos
Autores principales: Ricci, Annalisa, Marrella, Martina, Hadj Saadoun, Jasmine, Bernini, Valentina, Godani, Francesco, Dameno, Franco, Neviani, Erasmo, Lazzi, Camilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465655/
https://www.ncbi.nlm.nih.gov/pubmed/32764368
http://dx.doi.org/10.3390/microorganisms8081192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465655/
https://www.ncbi.nlm.nih.gov/pubmed/32764368
http://dx.doi.org/10.3390/microorganisms8081192

Ejemplares similares