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Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that...

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Detalles Bibliográficos
Autores principales:	Paramithiotis, Spiros, Das, Gitishree, Shin, Han-Seung, Patra, Jayanta Kumar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909232/ https://www.ncbi.nlm.nih.gov/pubmed/35267366 http://dx.doi.org/10.3390/foods11050733

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