Concepedia

Publication | Open Access

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

DOIFull Paper Access

60

Citations

35

References

2019

Year

Annalisa Ricci, Valentina Bernini, Antonietta Maoloni, Martina Cirlini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi
Microorganisms

Abstract

Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.

References

YearCitations

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