Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

Cereal foods fermented by lactic acid bacteria are staples in many countries around the world particularly in developing countries, but some aspects of the nutritional and health benefits of traditional fermented foods in developing countries have not been sufficiently investigated compared to ferme...

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Detalles Bibliográficos
Autores principales: Laurent-Babot, Caroline, Guyot, Jean-Pierre
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5620631/
https://www.ncbi.nlm.nih.gov/pubmed/28757585
http://dx.doi.org/10.3390/microorganisms5030040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5620631/
https://www.ncbi.nlm.nih.gov/pubmed/28757585
http://dx.doi.org/10.3390/microorganisms5030040

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