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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Oxford University Press
2021
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Materias: | |
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 |
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