Nutritional values and bioactive compounds in lactic acid fermented vegetables and fruits

Lactic Acid Fermentation of Fruits and Vegetables

Volumn , Issue , 2017, Pages 37-52

  Swain, Manas R ^a   Ray, Ramesh C ^b  

^a INDIAN INSTITUTE OF TECHNOLOGY MADRAS   (India)

^b Central Tuber Crops Research Institute Bhubaneswar   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BIOCHEMISTRY; CARBON DIOXIDE; ENZYME ACTIVITY; FERMENTATION; FOOD MICROBIOLOGY; FOOD SUPPLY; FRUITS; NUTRITION; PEPTIDES; VEGETABLES; VOLATILE FATTY ACIDS;

ANTIMICROBIAL PEPTIDE; CARCINOGENIC COMPOUNDS; FRUITS AND VEGETABLES; GASTROINTESTINAL TRACT; LACTIC ACID FERMENTATION; NUTRITIONAL PROPERTIES; PHYSIOLOGICAL EFFECTS; PRESERVATION TECHNIQUES;

LACTIC ACID;

EID: 85048532481     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9781315370378     Document Type: Chapter

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