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发酵技术和功能性食品

Domenico Giuffrè1, Angelo Maria Giuffrè2

  • 1Biologist nutritionist - Via Vespia, 51. 89135 Reggio Calabria, Italy.

Frontiers in bioscience (Elite edition)
|March 27, 2024
PubMed
概括

发酵转化了民族食品,通过微生物作用增强了它们的营养价值和健康益处. 这项研究探讨了选择最佳微生物以最大限度地提高发酵食品中的营养品.

关键词:
葡萄酸发酵 葡萄酸发酵酒精发酵的酒精发酵方式性发酵性发酵是一种克菲尔 (kefir) 是一种葡萄酒.金奇金奇金奇是什么意思科姆布查 (Kombucha) 是一个葡萄酒.乳制品发酵 乳制品发酵纳托纳托纳托纳托纳托纳托纳托酸菜 酸菜是一种酸奶酸奶是一种酸奶.

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