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      <dc:title>Bioactive Components in Fermented Foods and Food By-Products</dc:title>
      <dc:creator>Verardo, Vito</dc:creator>
      <dc:creator>Gómez Caravaca, Ana María</dc:creator>
      <dc:creator>Tabanelli, Giulia</dc:creator>
      <dc:subject>Food fermentation</dc:subject>
      <dc:subject>Food by-products</dc:subject>
      <dc:subject>Bioactive compounds</dc:subject>
      <dc:subject>Lactic acid bacteria</dc:subject>
      <dc:subject>Phenolic compounds</dc:subject>
      <dc:subject>Biogenic amines</dc:subject>
      <dc:date>2020-04-21T11:55:59Z</dc:date>
      <dc:date>2020-04-21T11:55:59Z</dc:date>
      <dc:date>2020-02-05</dc:date>
      <dc:type>info:eu-repo/semantics/article</dc:type>
      <dc:identifier>Verardo, V., Gómez-Caravaca, A. M., &amp; Tabanelli, G. (2020). Bioactive Components in Fermented Foods and Food By-Products. Foods 2020, 9, 153</dc:identifier>
      <dc:identifier>http://hdl.handle.net/10481/61418</dc:identifier>
      <dc:identifier>10.3390/foods9020153</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
      <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
      <dc:rights>Atribución 3.0 España</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
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