Abstract
Fermented vegetables and fruits are popular around the world and are important in some countries where they make a significant contribution to the diet. Natural, biological, and minimally processed vegetable products, with enhanced sensory and health-promoting properties are of increasing worldwide interest. Use of selected autochthonous lactic acid bacteria starters with optimal performance may be considered to be a simple and valuable biotechnology for maintaining or improving the safety, nutritional, sensory, and shelf-life properties of vegetables and fruits and may be used to develop new products with functional and appealing properties.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
