Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products
Meilin Wang, Yongqi Yin
Foods
Abstract
Fermented foods constitute an integral component of the human diet, evolving from ancient preservation techniques to sophisticated nutritional matrices in modern food systems [...].
Concepts
FermentationFermentation in food processingFood scienceRaw materialComponent (thermodynamics)Food productsBiotechnology