Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria
Fermented foods have regained popularity in Western diets for their health-promoting potential, mainly related to the role of lactic acid bacteria (LAB) during the fermentation process. Nowadays, there is an increasing demand for vegetable-based fermented foods, representing an environmentally susta...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2024-09-01
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| Serie: | Frontiers in Nutrition |
| Soggetti: | |
| Accesso online: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1467724/full |
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