Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review

Autor:	Fatma Elif Eroğlu, Nevin Sanlier
Rok vydání:	2022
Předmět:	General Medicine Industrial and Manufacturing Engineering Food Science
Zdroj:	Critical Reviews in Food Science and Nutrition. :1-17
ISSN:	1549-7852 1040-8398
DOI:	10.1080/10408398.2022.2053060
Popis:	Fermented foods are among the traditional foods consumed for centuries. In recent years, awareness of fermented foods has been increasing due to their positive health benefits. Fermented foods contain beneficial microorganisms. Fermented foods, such as kefir, kimchi, sauerkraut, and yoghurt, contain Lactic acid bacteria (LAB), such as
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d83fc6241ebf04c569add76fc94b6796 https://doi.org/10.1080/10408398.2022.2053060 Zobrazit plný text záznamu