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Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion
Fermentation has had a long history in human food production and consumption. Fermented foods and beverages can comprise anywhere between 5-40% of the human diet in some populations. Not only is this process beneficial for extending shelf-life for foods and beverages, but also fermentation can enhan...
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| Publicado no: | Recent Pat Food Nutr Agric |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5175401/ https://ncbi.nlm.nih.gov/pubmed/22702745 |
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