Development of Lactic Acid-Fermented Tomato Products.

Annalisa RicciMartina MarrellaJasmine Hadj SaadounValentina BerniniFrancesco GodaniFranco DamenoErasmo NevianiCamilla Lazzi

Published in: Microorganisms (2020)

an integrated data vision allowed to choose, for each substrate, the best combination of strains to produce novel fermented tomato-based products with different application perspectives.

Keyphrases

lactic acid
escherichia coli
electronic health record
big data
machine learning
structural basis