Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences
Non-communicable diseases (NCDs) are significant threats faced by the global population. The root cause of NCDs is related to food consumption and diet pattern. Fermented foods are ingrained as part of traditions in many countries and serve as a carrier for probiotics. Recent research has correlated...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002034 |