Biochemical changes during vegetable products fermentation
DOI:
https://doi.org/10.3989/gya.1992.v43.i6.1132Keywords:
Fermentation, Information (paper), Lactic acid bacteria, VegetableAbstract
Different topics dealing with vegetable products fermentation, from manufacturing to microorganisms, and their growth factors, are reviewed. The main pathways for sugar metabolism and degradation reactions of organic and amino acids are described, as well as their influence on sensorial characteristics of the final product. A thorough research on several areas is considered mandatory, in order to increase the value of fermented vegetable foods.
Downloads
Download data is not yet available.
Downloads
Published
1992-12-30
How to Cite
1.
Montano A, de Castro A, Rejano L. Biochemical changes during vegetable products fermentation. grasasaceites [Internet]. 1992Dec.30 [cited 2023Dec.3];43(6):352-60. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1132
Issue
Section
Reviews
License
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
