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Exploitation of vegetables and fruits through lactic acid fermentation

✍ Scribed by Raffaella Di Cagno; Rossana Coda; Maria De Angelis; Marco Gobbetti

Book ID
118446471
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
369 KB
Volume
33
Category
Article
ISSN
0740-0020

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## Abstract The controlled fermentation should satisfy the sensuous requirements of the consumer, but also enriches the products with substances which are unavoidable for man. Therefore at lactic acid fermentation it is necessary to watch products content especially of lactic, acetic, as well as ot