Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forw...

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Detalles Bibliográficos
Autores principales: Afzaal, Muhammad, Saeed, Farhan, Anjum, Fatima, Waris, Numra, Husaain, Muzzamal, Ikram, Ali, Ateeq, Huda, Muhammad Anjum, Faqir, Suleria, Hafiz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Reviews
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565204/
https://www.ncbi.nlm.nih.gov/pubmed/34760271
http://dx.doi.org/10.1002/fsn3.2595

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565204/
https://www.ncbi.nlm.nih.gov/pubmed/34760271
http://dx.doi.org/10.1002/fsn3.2595

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