Fermented food/beverage and health: current perspectives
Alessandra Durazzo, Márcio Carocho, Sandrina A. Heleno, Mariana C. Pedrosa, Jonata M. Ueda, Lillian Barros, Eliana B. Souto, Antonello Santini, Massimo Lucarini
Topics & Concepts
FermentationFermentation in food processingFood scienceFood microbiologyBiotechnologyLactobacillusLactic acidBiologyBacteriaGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesConsumer Attitudes and Food Labeling