Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds.

Hadj Saadoun, Jasmine; Bertani, Gaia; Levante, Alessia; Vezzosi, Fabio; Ricci, Annalisa; Bernini, Valentina; Lazzi, Camilla

Hadj Saadoun, Jasmine; Bertani, Gaia; Levante, Alessia; Vezzosi, Fabio; Ricci, Annalisa; Bernini, Valentina; Lazzi, Camilla.

Afiliação

Hadj Saadoun J; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Bertani G; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Levante A; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Vezzosi F; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Ricci A; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Bernini V; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Lazzi C; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.

Foods ; 10(4)2021 Mar 26.

Article em En | MEDLINE | ID: mdl-33810435

Palavras-chave

fermentation; flavor; lactic acid bacteria; valorization; waste

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Itália

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