Antioxidants (Sep 2024)

Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements

  • Myung-Ji Seo

DOI
https://doi.org/10.3390/antiox13091120
Journal volume & issue
Vol. 13, no. 9
p. 1120

Abstract

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Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [...]

Keywords