reviewFood MicrobiologySep 17, 2012Closed access

Exploitation of vegetables and fruits through lactic acid fermentation

RDRaffaella Di CagnoRCRossana CodaMDMaria De AngelisMGMarco Gobbetti

University of Bari Aldo Moro

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

619
total citations
FWCI
26.09
Percentile
100%
References
122
Citations per year

Authors

4

Topics & keywords

Topics
Keywords
  • Lactic acid
  • Fermentation
  • Food science
  • Raw material
  • Bacteria
  • Biology
  • Lactobacillus
  • Biotechnology
UN Sustainable Development Goals
  • Zero hunger
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