The periodic table of fermented foods: limitations and opportunities
Author:
Funder
Canada Research Chairs
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00253-022-11909-y.pdf
Reference114 articles.
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3. Arora K, Ameur H, Polo A, Di Cagno R, Rizzello CG, Gobbetti M (2021) Thirty years of knowledge on sourdough fermentation: a systematic review. Trends Food Sci Technol 108:71–83. https://doi.org/10.1016/J.TIFS.2020.12.008
4. Arranz-Otaegui A, Carretero LG, Ramsey MN, Fuller DQ, Richter T (2018) Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. Proc Natl Acad Sci U S A 115:7925–7930. https://doi.org/10.1073/pnas.1801071115
5. Ashaolu TJ, Reale A (2020) A holistic review on Euro-Asian lactic acid bacteria fermented cereals and vegetables. Microorganisms 8:1176. https://doi.org/10.3390/MICROORGANISMS8081176
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