Foods
(Feb 2020)
Bioactive Components in Fermented Foods and Food By-Products
Vito Verardo,
Ana Maria Gómez-Caravaca,
Giulia Tabanelli
Affiliations
Vito Verardo
Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
Ana Maria Gómez-Caravaca
Department of Analytical Chemistry, University of Granada. Campus of Fuentenueva, Avda Fuentenueva s/n, 18071 Granada, Spain
Giulia Tabanelli
Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
DOI
https://doi.org/10.3390/foods9020153
Journal volume & issue
Vol. 9,
no. 2
Abstract
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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]
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