Bioactive Components in Fermented Foods and Food By-Products
oleh: Vito Verardo, Ana Maria Gómez-Caravaca, Giulia Tabanelli
| Format: | Article |
|---|---|
| Diterbitkan: | MDPI AG 2020-02-01 |
Deskripsi
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]