发酵食品与食品微生物：抗氧化益处与生物技术进展
Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements.
作者信息
Seo Myung-Ji
机构信息
Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea.
Department of Bioengineering and Nano-Bioengineering, Incheon National University, Incheon 22012, Republic of Korea.
出版信息
Antioxidants (Basel). 2024 Sep 16;13(9):1120. doi: 10.3390/antiox13091120.
Abstract
Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [...].
摘要
发酵食品自古以来就是人类文明的一部分，通过微生物的作用，它们具有更浓郁的风味、更长的保质期和更高的营养价值[……]。
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