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Palabras clave – provistas por la editorial

chemical refining; Lactic acid bacteria; grapevine; sourdough; vegetable oil; platelet-activating factor; biogenic amines; aglycones; food fermentation; food by-products; beer; Blakeslea trispora; ?-aminobutyric acid (GABA); fish oil; ?-glucosidase; Thunnus thynnus; lycopene; histidine decarboxylase (hdc) gene; fermentation; wine; ?-aminobutyric acid GABA; thrombin; isoflavones; polar lipids; phenolic compounds; lactobacilli; fatty acid profile; antithrombotic; UHPLC/ESI-QTRAP; orange powder; tyrosine decarboxylase (tdc) gene; Sparus aurata; amaranth flour; soybean extract; Penicillium citrinum; indoleamines; cardiovascular disease; brewer’s spent grain; Pecorino di Farindola; liquid chromatography; by-products; lactic acid bacteria; grains; bioactive peptides; Dicentrarhus labrax; fungi; raw milk ewe’s cheese; ?-aminobutyric acid; bioactive compounds; hops; volatile components