Exploitation of vegetables and fruits through lactic acid fermentation

Author:

Di Cagno Raffaella,Coda Rossana,De Angelis Maria,Gobbetti Marco

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference104 articles.

1. Lactic acid fermentation of fresh and stored carrot: chemical, microbial and sensory evaluation of products;Andersson;Lebensmittel Wissenschaft und Technology,1990

2. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation;Aponte;Food Microbiology,2012

3. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures;Bevilacqua;Journal of Food Science,2010

4. Food fermentations: microorganisms with technological beneficial use;Bourdichon;International Journal of Food Microbiology,2012

5. Fermented vegetables;Buckenhüskes,1997

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