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Journal: Fermentation, 2023
Volume: 9
Number: 110
110
Article: Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids
Authors: by Yanxia Xing, Mengzhen Huang, Chinasa V. Olovo, Chiamaka L. Mgbechidinma, Yu Yang, Jing Liu, Bo Li, Mengliu Zhu, Kexue Yu, He Zhu, Xiaoman Yao, Le Bo and Otobong D. Akan
Link: https://www.mdpi.com/2311-5637/9/2/110

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