Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
Kati Katina, Kaisa Poutanen, Marco Gobbetti
Topics & Concepts
FermentationFood sciencePrebioticChemistryRaw materialLactic acidYeastNutrientBacteriaBiologyBiochemistryGeneticsOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods