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Fermentation has been used for "manufacturing" simple compounds (e.g. ethanol) and highly complex macromolecules (e.g. polysaccharides, proteins and enzymes), including bioactive metabolites (e.g. lactoferrin and flavonoids), from raw materials containing their precursors ().The newly generated substances can not only extend food shelf life and ensure
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Proceedings 4th ISOCARD Conference 104 106,
