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Palabras clave – provistas por la editorial

tiger nuts; n/a; table olives; medium-chain fatty acids; nutritional value; microbial lipids; Bifidobacterium spp.; Lactic Acid Bacteria; free radical scavenging; viability; anti-carcinogenic; technological characteristics; fermented papaya preparation (FPP); beverage; product development; predictive microbiology; sea buckthorn; Carica papaya; fungicide; stuck fermentation; reconstituted milk; L. rhamnosus GG; antioxidant; growth parameters; horchata; pesticide; microbiology; culture optimization; fresco culture; yeast; PCA; quality; Asian countries; Probiotics; traditional; shelf life; lactic fermentation; Mucor circinelloides; fermentation; anti-diabetic; Enterococcus spp.; alcoholic fermentation; Shigella; oxidative stress; wine