Work

Global perspectives on fungal fermented foods: Nutritional benefits, microbial diversity and sustainability

Year: 2025

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-443-13263-6.00009-2

Authors: Manisha Joshi, Ipsheta Bose, Anoushka Tyagi, Somesh Sharma

Institution: Shoolini University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4406566413

FWCI: 2.323

Cites: 140

Cited by: 1

Related to: 10