2021peer-reviewed105 citations
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević, Fabienne Remize, Francisco J. Barba
Current Opinion in Food Science
Concepts
Lactic acidAntimicrobialFermentationAntioxidantFood scienceBiotechnologyFermentation in food processingFood additive