Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?
Michael G. Gänzle
Topics & Concepts
Food scienceDigestion (alchemy)FermentationMonosaccharideLegumeFood processingBiologyFermentation in food processingBiotechnologyChemistryAgronomyBiochemistryLactic acidBacteriaGeneticsChromatographyFood composition and propertiesDigestive system and related healthMicrobial Metabolites in Food Biotechnology