2. Fermentation of seed legumes
2.1 Plant-based fermented specialties
2.1.1 Product biodiversity, microbial biodiversity
Fermented foods have been consumed for thousands of years. Today, they are still an important part of our diet. In France, for example, around 1/4 of the proteins and 1/3 of the lipids consumed are provided by fermented foods
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Fermentation of seed legumes
Environmental impact of plant products
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