Work

Plant-based fermented foods: General concepts, improvement of the quality, metabolites, and health-related functions

Year: 2025

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2025.106960

Authors: Hulya Cakmak, Gamze Düven, Busra Gultekin Subasi, Hulya Ilyasoglu Buyukkestelli, Ángela Bravo-Núñez, Vasfiye Hazal Ozyurt, Ece Sogut, Sebnem Simsek

Institutions: Hitit Üniversitesi, Bursa Uludağ Üni̇versi̇tesi̇, Aarhus University, Ege University, Inserm, Aix-Marseille Université, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Muğla University, Süleyman Demirel Üniversitesi

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4410892064

FWCI: 6.307

Cites: 224

Cited by: 18

Related to: 10