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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...

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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

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