Traditional fermented foods with anti-aging effect: A concentric review
© 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...
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| Main Authors: | , , , , , , , |
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| Format: | Journal |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85084063322&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/69999 |
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| Institution: | Chiang Mai University |