Health benefits of fermented foods

By N. Sanli̇er, Büşra Başar Gökcen, A. C. Sezgin. Critical reviews in food science and nutrition, 2019

659 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/7ee8381f5101daef8da105567f28762522521919

Citations in the corpus

• Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, neutral): “Fermented foods have several advantages [3,4]:”