The results of those interactions are manifold and range from altered technological properties (in emulsions, foams, gels) to sensory changes (colour formation, altered taste and smell) and different biological activity (allergy, antimicrobial effects, hydrolysis). Scope and approach The present review...
These authors contributed equally to the work. Fermentation2023,9(3), 280;https://doi.org/10.3390/fermentation9030280 (This article belongs to the Special IssueThe Role of Antioxidant Compounds in Fermented Foods) Downloadkeyboard_arrow_down