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Substanzen in fermentierten Lebensmitteln

  • Claus Leitzmann
Chapter

Zusammenfassung

Die Fermentation zählt zu den ältesten Konservierungsverfahren. Dabei werden Lebensmittel einer milchsauren Vergärung ausgesetzt, welche die Nährstoffzusammensetzung verändert. Neben Geschmack und Geruch ändern sich somit auch ernährungsphysiologisch bedeutsame Parameter. In Mitteleuropa sind vor allem fermentierte Milchprodukte (Joghurt) von Bedeutung.

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Copyright information

© Springer-Verlag GmbH Deutschland 2018

Authors and Affiliations

  • Claus Leitzmann
    • 1
  1. 1.LaubachDeutschland

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