The forgotten role of food cultures

Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food...

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Detalles Bibliográficos
Autores principales: Bourdichon, François, Arias, Emmanuelle, Babuchowski, Andrzej, Bückle, Anne, Bello, Fabio Dal, Dubois, Aurélie, Fontana, Alessandra, Fritz, Duresa, Kemperman, Rober, Laulund, Svend, McAuliffe, Olivia, Miks, Marta Hanna, Papademas, Photis, Patrone, Vania, Sharma, Dinesh K, Sliwinski, Edward, Stanton, Catherine, Von Ah, Ueli, Yao, Su, Morelli, Lorenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8397475/
https://www.ncbi.nlm.nih.gov/pubmed/34223876
http://dx.doi.org/10.1093/femsle/fnab085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8397475/
https://www.ncbi.nlm.nih.gov/pubmed/34223876
http://dx.doi.org/10.1093/femsle/fnab085

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