Fermentation of Foods and Beverages as a Tool for...

Foods 2020 / 07 Vol. 9; Iss. 8

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Annunziata, Giuseppe, Arnone, Angela, Ciampaglia, Roberto, Tenore, Gian Carlo, Novellino, Ettore
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9080999
Date:
July, 2020
File:
PDF, 661 KB
2020
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