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Editorial
. 2020 Feb 5;9(2):153.
doi: 10.3390/foods9020153.

Bioactive Components in Fermented Foods and Food By-Products

Vito Verardo  1   2 , Ana Maria Gómez-Caravaca  3 , Giulia Tabanelli  4
Affiliations
Editorial

Bioactive Components in Fermented Foods and Food By-Products

Vito Verardo et al. Foods. .

Abstract

Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...].

Keywords: bioactive compounds; biogenic amines; food by-products; food fermentation; lactic acid bacteria; lycopene; phenolic compounds; γ-aminobutyric acid (GABA).

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Conflict of interest statement

The authors declare no conflict of interest.

References

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