References
- A.C. Ouwehand, H. Röytiö, in Advances in Fermented Foods and Beverages, 2015
- C. Banu, s.a. – Biotehnologii in industria alimentara - Editura Tehnica, Bucuresti, 2000
- C. Banu, s.a. – Biotehnologii in industria alimentara – folosirea enzimelor si microorganismelor in industria alimentara– Editura Tehnica, Bucuresti, 1987
- Dan Valentina – Microbiolgia alimentelor – Editura Alma,Galati, 2001
- G.M. Costin, s.a. – Produse lactate fermentate – Editura Academica, Galati, 2005
- http://www.fao.org/3/x0560e05.htm
- https://coolinarie.com/2011/06/30/bors-de-tarate/
- https://origini.ro/despre-hrana/31_-Ritmul-natural-al-realiz%C4%83rii-o%C5%A3etului-de-mer.html
- https://science.howstuffworks.com/innovation/edible-innovations/beer4.htm
- https://www.brainhq.com/brain-resources/brain-healthy-foods-nutrition/brain-alcohol
- https://www.frontiersin.org/articles/10.3389/fmicb.2018.01785/full
- https://www.healthline.com/nutrition/8-fermented-food
- https://www.healthline.com/nutrition/fermentation
- https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend
- https://eatntrack.ro/calorii
- https://www.doc.ro/dieta-si-sport/varza-murata-si-zeama-de-varza-ce-beneficii-au-pentru-sanatate