Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves
Antonietta Maoloni, Vesna Milanović, Andrea Osimani, Federica Cardinali, Cristiana Garofalo, Luca Belleggia, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Martina Cirlini, Marco Spaggiari, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, M. Naceur Haouet, Benedetta Staccini, Sara Di Bella, Lucia Aquilanti
Topics & Concepts
Food scienceFermentationPolyphenolBiologyLactic acidFlavorLinoleic acidFatty acidChemistryBotanyBacteriaAntioxidantBiochemistryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects