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Palabras clave – provistas por la editorial

lactic acid bacteria; plant extracts; milk fermentation; total phenolic content; antioxidant capacities; seed oils; antibacterial properties; cytotoxicity; antifungal properties; omega-3 fatty acids; omega-6 fatty acids; antitumor activities; Portulaca oleracea L.; Luffa aegyptica Mill.; Cucurbita maxima L.; Linum usitatissimum L.; aflatoxin B1; Aspergillus flavus; carotenoids; curcumin; maize varieties; photosensitization; preservation technique; Actinidia deliciosa; by-product valorization; extraction optimization; bioactive properties; natural ingredients; antifungal activity; biological plant protection; cereals quality; essential oils; ergosterol; food chain safety; Fusarium spp.; mycotoxins; antioxidant activity; antimicrobial properties; biofilm; Glechoma hederacea; supercritical fluid extraction; n/a