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    Foods, Vol. 14, Pages 3559: Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

    Greenberg     October 19, 2025 in News - 0 Minutes


    Foods, Vol. 14, Pages 3559: Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

    Foods doi: 10.3390/foods14203559

    Authors:
    Anjun Chen

    Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia […]



    Source link

    Anjun Chen www.mdpi.com

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