Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?-Reference-Cited by-同舟云学术

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

Published:2017-07-25 Issue:3 Volume:5 Page:40
ISSN:2076-2607
Container-title:Microorganisms
language:en
Short-container-title:Microorganisms

Author:

Laurent-Babot Caroline,Guyot Jean-Pierre

Publisher

MDPI AG

Subject

Virology,Microbiology (medical),Microbiology

Link

http://www.mdpi.com/2076-2607/5/3/40/pdf

Reference73 articles.

1. FAOSTAThttp://www.fao.org/faostat/en/#home

2. The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

3. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

4. Anti-allergy properties of fermented foods: an important immunoregulatory mechanism of lactic acid bacteria?

5. Health benefits of fermented foods: microbiota and beyond

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