Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević, Fabienne Remize, Francisco J. Barba
Topics & Concepts
Lactic acidAntimicrobialFermentationAntioxidantFood scienceBiotechnologyFermentation in food processingFood additiveHealth benefitsBacteriaChemistryBiologyBiochemistryTraditional medicineOrganic chemistryMedicineGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology