Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

Results

Title:	Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Authors:	Khubber, Sucheta; Marti-Quijal, Francisco J; Tomašević, Igor ; Remize, Fabienne; Barba, Francisco J
Issue Date:	2022
Publication:	Current Opinion in Food Science
ISSN:	2214-7993 Current Opinion in Food Science Search Idenfier
Publisher:	Elsevier Ltd
Type:	Reviews
Collation:	vol. 43 str. 189-198
DOI:	10.1016/j.cofs.2021.11.013
WoS-ID:	000783280200016
Scopus-ID:	2-s2.0-85122368740
URI:	http://aspace.agrif.bg.ac.rs/handle/123456789/6029 https://enauka.gov.rs/handle/123456789/401144 https://aspace.agrif.bg.ac.rs/handle/123456789/6029
Project:	Francisco J. Martí-Quijal and Francisco J. Barba would like to acknowledge the EU Commission for the funds provided by the BBI-JU through the H2020 Project AQUABIOPROFIT ‘Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements’ (Grant Agreement no. 790956 ).
M-category:	21a+M21a+

117
SCOPUS^TM

9
OpenCitations

100
WEB OF SCIENCE^TM

Altmetric

Dimensions

Unpaywall