Microbiological Safety and Functional Properties of a Fermented Nut-Based Product
Microbiological Safety and Functional Properties of a Fermented Nut-Based Product
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Fermented nut-based products, obtained after soaking and fermentation, are gaining increasing interest as animal food substitutes because of ethical, environmental and health reasons. In these products, Lactic Acid Bacteria (LAB) perform the fermentation, leading to matrix acidification and contributing to controlling spoilage and pathogenic microb...
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Full title
Microbiological Safety and Functional Properties of a Fermented Nut-Based Product
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TN_cdi_doaj_primary_oai_doaj_org_article_f5a26848235f4afc9c703f598321c8c5
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_f5a26848235f4afc9c703f598321c8c5
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods13193095
