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Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

Year: 2025

Type: article

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

Source: Foods

DOI: 10.3390/foods14203559

Author: Anjun Chen

Institutions: Sichuan Agricultural University, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499

OpenAlex ID: W4415358912

FWCI: 3.898

Cites: 12

Cited by: 9

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