Exploitation of vegetables and fruits through lactic acid fermentation

Food Microbiology

Volumn 33, Issue 1, 2013, Pages 1-10

  Di Cagno, Raffaella ^a   Coda, Rossana ^a   De Angelis, Maria ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Autochthonous starters; Lactic acid fermentation; Vegetable and fruits

Indexed keywords

LACTIC ACID;

BACTERIUM; CLASSIFICATION; FERMENTATION; FOOD CONTROL; FRUIT; METABOLISM; MICROBIOLOGY; REVIEW; VEGETABLE;

BACTERIA; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; LACTIC ACID; VEGETABLES;

BACTERIA (MICROORGANISMS);

EID: 84868475286     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.09.003     Document Type: Review

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