000			01597nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aNew Insights into Food Fermentation
546			_aEnglish[eng]
650			_atraditional alcoholic beverage||Ethiopia||processing||physicochemical||fermentative microorganisms||Arthrospira platensis||fermentation||lactic acid bacteria||food supplement||aromatic profile||L. plantarum EM||rice bran fermentation||cholesterol removal||antimicrobial activity||sensory quality||lactofermentation||probiotic||date fruit bars||functional snack||polyphenols||Grana Padano cheese||generical hard cheeses||bacterial diversity||DNA metabarcoding||DNA (meta)fingerprinting||predictive models||neural network||swine and pork production chain||Hepatitis E virus||Rotavirus-A||metagenomic analysis||food safety||ethnobiology||ethnozymology||Mesoamerican biocultural heritage||traditional food systems||thyme microcapsules||Proteus bacillus||histamine||histidine decarboxylation pathway||smoked horsemeat sausage||fermented fish||Proteus||lipase||volatile compounds||aldehydes||esters||natto||nattokinase||combination fermentation||thrombolytic property||fish sauce||biogenic amines||microbial community dynamics||starter||correlation analysis||natural fermentation||dry fermented sausages||microbial biodiversity||CNC||16S metagenomics||red radish||cabbage||fermented foods||microbial ecology||flavor components||n/a
700			_aBernini, Valentina||Lindner, Juliano De Dea
856			_uhttps://mdpi.com/books/pdfview/book/5345
942			_cEB
999			_c26723 _d26723