Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience

One of the main targets of sustainable development is the reduction of environmental, social, and economic negative externalities associated with the production of foods and beverages. Those externalities occur at different stages of food chains, from the farm to the fork, with deleterious impacts t...

Full description

Bibliographic Details
Main Authors: Vittorio Capozzi, Mariagiovanna Fragasso, Francesco Bimbo
Format: Article
Published: MDPI AG 2021-04-01
Online Access:https://www.mdpi.com/2311-5637/7/2/54