Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus <i>Brassica</i>
Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous vegetables of the genus <i>Brassica</i>, such as cabb...
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2024-07-01
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| Edice: | Applied Microbiology |
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| On-line přístup: | https://www.mdpi.com/2673-8007/4/3/79 |
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