Food Fermentation: A Sustainable Approach to Enrich Water Soluble Vitamins
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-47122-3_15
Reference82 articles.
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5. An F, Wu J, Feng Y, Pan G, Ma Y, Jiang J, Yang X, Xue R, Wu R, Zhao M (2023) A systematic review on the flavor of soy‐based fermented foods: core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Compr Rev Food Sci Food Safe Apr 20.
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