Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as...

Descripción completa

Detalles Bibliográficos
Autores principales: Annunziata, Giuseppe, Arnone, Angela, Ciampaglia, Roberto, Tenore, Gian Carlo, Novellino, Ettore
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466228/
https://www.ncbi.nlm.nih.gov/pubmed/32722417
http://dx.doi.org/10.3390/foods9080999

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466228/
https://www.ncbi.nlm.nih.gov/pubmed/32722417
http://dx.doi.org/10.3390/foods9080999

Ejemplares similares