Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this rev...
| Главные авторы: | , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-04-01
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| Серии: | Polish Journal of Food and Nutrition Sciences |
| Предметы: | |
| Online-ссылка: | http://journal.pan.olsztyn.pl/Crossroad-of-Tradition-and-Innovation-The-Application-of-Lactic-Acid-Fermentation,134282,0,2.html |