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New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods
Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known...
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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304663/ https://ncbi.nlm.nih.gov/pubmed/34359473 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071603 |
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