Valorization of pikliz: a spicy meal garnishment in Haitian cuisine
Abstract The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various d...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2021-04-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-021-00077-5 |