Traditional fermented foods with anti-aging effect: A concentric review

• Main Authors: Gitishree Das, Spiros Paramithiotis, Bhagavathi Sundaram Sivamaruthi, Christofora Hanny Wijaya, Sigit Suharta, Nevin Sanlier, Han Seung Shin, Jayanta Kumar Patra
• Format: Journal
• Published: 2020
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85084063322&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/69999
• Institution: Chiang Mai University

© 2020 Elsevier Ltd Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production procedure and identification of parameters that may affect the...