Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide v...

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Detalles Bibliográficos
Autores principales: Sabater, Carlos, Ruiz, Lorena, Delgado, Susana, Ruas-Madiedo, Patricia, Margolles, Abelardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7606337/
https://www.ncbi.nlm.nih.gov/pubmed/33193217
http://dx.doi.org/10.3389/fmicb.2020.581997

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7606337/
https://www.ncbi.nlm.nih.gov/pubmed/33193217
http://dx.doi.org/10.3389/fmicb.2020.581997

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