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

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

Authors:
Anjun Chen

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

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Anjun Chen www.mdpi.com