Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)
Pasquale Filannino, Ali Zein Alabiden Tlais, Ksenia Morozova, Ivana Cavoski, Matteo Scampicchio, Marco Gobbetti, Raffaella Di Cagno
Topics & Concepts
PerseaFermentationFood scienceChemistryLactic acidLactobacillus plantarumLinoleic acidAntioxidantFatty acidOleic acidBacteriaBiologyBiochemistryBotanyGeneticsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFermentation and Sensory Analysis