Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
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DOI: 10.3390/foods11193055
Abstract: The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter… read more here.
Keywords: fermentation different; red beetroot; different microbial; microbial consortia ... See more keywords