Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
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DOI: 10.3390/fermentation6040106
Abstract: Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting… read more here.
Keywords: quality; fermented foods; role quality; fermentation role ... See more keywords