HIGHLIGHTS
- who: Katherine J. Li from the University of Fort Hare, South Africa have published the research work: Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives, in the Journal: (JOURNAL)
- what: In the present review, the authors focus on fermented foods consumed in Europe.
SUMMARY
The increase in the popularity of fermented foods over the past decades has led to widespread Frontiers in Nutrition frontiersin.org 10.3389/fnut.2022.976020 misconceptions about what is required for a food to be considered "fermented." One of the earlier documented descriptions . . .
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