Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features

The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more st...

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Detalles Bibliográficos
Autores principales: Casciano, Flavia, Mayr, Hannah, Nissen, Lorenzo, Putti, Andreas, Zoli, Federica, Gianotti, Andrea, Conterno, Lorenza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562875/
https://www.ncbi.nlm.nih.gov/pubmed/36230131
http://dx.doi.org/10.3390/foods11193055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562875/
https://www.ncbi.nlm.nih.gov/pubmed/36230131
http://dx.doi.org/10.3390/foods11193055

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