Impact of fermented foods on human cognitive function—A review of outcome of clinical trials

• Main Authors: Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut
• Format: Journal
• Published: 2018
• Subjects: Pharmacology, Toxicology and Pharmaceutics
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048226006&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/59095
• Institution: Chiang Mai University

© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Food is an essential need for all living creatures which provides the energy to maintain life and grow further. Fermentation is a process used to preserve and advance the quality of foods, and those foods are known as fermented foods. Some fo...