Probiotic Potential of Fermented Foods and Their Effects on Immune System
Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. Hence, consumption of fermented foods plays an i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2021-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3880 |