Health benefits of fermented foods: microbiota and beyond
University of California, Davis · Danone (France) · +13 more institutions
Indexed incrossrefpubmed
Abstract
No abstract available for this paper.
Citation impact
1,527
total citations
- FWCI
- 102.88
- Percentile
- 100%
- References
- 70
Citations per year
Authors
12- MLMaria L. Marco
University of California, Davis
- DHDustin Heeney
University of California, Davis
- SBSylvie Binda
Danone (France)
- CJChristopher J. Cifelli
Dairy Management
- PDPaul D Cotter
Teagasc - The Irish Agriculture and Food Development Authority, APC Microbiome Institute
Topics & keywords
Topics
Keywords
- Food science
- Fermentation in food processing
- Organoleptic
- Fermentation
- Wine
- Health benefits
- Shelf life
- Biotechnology
UN Sustainable Development Goals
- Zero hunger
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