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Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects
Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9539899/ https://www.ncbi.nlm.nih.gov/pubmed/35238463 http://dx.doi.org/10.1111/jam.15510 |