Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions....

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Detalles Bibliográficos
Autores principales: Voidarou, Chrysa, Antoniadou, Maria, Rozos, Georgios, Tzora, Athina, Skoufos, Ioannis, Varzakas, Theodoros, Lagiou, Areti, Bezirtzoglou, Eugenia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823516/
https://www.ncbi.nlm.nih.gov/pubmed/33396397
http://dx.doi.org/10.3390/foods10010069

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823516/
https://www.ncbi.nlm.nih.gov/pubmed/33396397
http://dx.doi.org/10.3390/foods10010069

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