Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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wetenschappelijk artikel

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наукова стаття, опублікована у вересні 2015

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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P1476

Vegetable and Fruit Fermentation by Lactic Acid Bacteria

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P2093

Pasquale Filannino

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Raffaella Di Cagno

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P2860

Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies.

Characteristics of spoilage-associated secondary cucumber fermentation.

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.

Food phenolics and lactic acid bacteria.

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

Functional microorganisms for functional food quality.

Exploitation of vegetables and fruits through lactic acid fermentation.

Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.

Knockout of the p-coumarate decarboxylase gene from Lactobacillus plantarum reveals the existence of two other inducible enzymatic activities involved in phenolic acid metabolism.

Inhibitory spectra and modes of antimicrobial action of gallotannins from mango kernels (Mangifera indica L.).

P304

216-230

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scholarly article

P356

10.1002/9781118868386.CH14

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P50

Marco Gobbetti

P577

2015-09-26T00:00:00Z

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