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Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide v...
Gespeichert in:
| Veröffentlicht in: | Front Microbiol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Frontiers Media S.A.
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7606337/ https://ncbi.nlm.nih.gov/pubmed/33193217 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.581997 |
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