HIGHLIGHTS
- who: Huibin Qin and collaborators from the Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Laboratory of Genetic Resources and Genetic Improvement of Crops, Taiyuan, China have published the Article: Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential, in the Journal: Foods 2022, 11, 3155. of /2022/
- what: The aim of this review is to introduce the latest progress in research related to the fermentation products of MGs. The aim of this review is to enumerate and analyze some of the most common traditional fermented MG foods, classify . . .
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