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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |