Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
Crossref DOI link: https://doi.org/10.1186/s12934-015-0250-4
Published Online: 2015-05-07
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Curiel, José Antonio
Pinto, Daniela
Marzani, Barbara
Filannino, Pasquale
Farris, Giovanni Antonio
Gobbetti, Marco
Rizzello, Carlo Giuseppe
License valid from 2015-05-07
Article History
Received: 27 February 2015
Accepted: 23 April 2015
First Online: 7 May 2015