Fermented foods, their microbiome and its potential in boosting human health
Abstract Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Wiley
2024-02-01
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| Serier: | Microbial Biotechnology |
| Online adgang: | https://doi.org/10.1111/1751-7915.14428 |
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