Bioactive Components in Fermented Foods and Food By-Products
Open Access
- 4 February 2020
- Vol. 9 (2), 153
- https://doi.org/10.3390/foods9020153
Abstract
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic propertiesThis publication has 9 references indexed in Scilit:
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