Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that...

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Bibliographic Details
Main Authors:	Spiros Paramithiotis, Gitishree Das, Han-Seung Shin, Jayanta Kumar Patra
Format:	Article
Language:	English
Published:	MDPI AG 2022-03-01
Series:	Foods
Subjects:	vitamins GABA phenolic compounds organosulfur compounds bioactive peptides biogenic amines
Online Access:	https://www.mdpi.com/2304-8158/11/5/733

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