Fermented foods in a global age: East meets West
Volume: 19, Issue: 1, Pages: 184 - 217
Published: Jan 1, 2020
Abstract
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well‐preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and...
Paper Details
Title
Fermented foods in a global age: East meets West
Published Date
Jan 1, 2020
Volume
19
Issue
1
Pages
184 - 217
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