Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids

Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids

Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive components that act like antigens and the human body syst...

Full description

Bibliographic Details
Main Authors: Yanxia Xing, Mengzhen Huang, Chinasa V. Olovo, Chiamaka L. Mgbechidinma, Yu Yang, Jing Liu, Bo Li, Mengliu Zhu, Kexue Yu, He Zhu, Xiaoman Yao, Le Bo, Otobong D. Akan
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Fermentation
Subjects:
fermentation
traditional fermented foods
gut microbiome
dietary fatty acids
omics
health benefits
Online Access:https://www.mdpi.com/2311-5637/9/2/110

Internet

https://www.mdpi.com/2311-5637/9/2/110

Similar Items