Reprint
Antioxidant Activity of Fermented Foods and Food Microorganisms
Edited by
January 2025
288 pages
- ISBN 978-3-7258-2926-2 (Hardback)
- ISBN 978-3-7258-2925-5 (PDF)
This is a Reprint of the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms that was published in
Biology & Life Sciences
Summary
This Special Issue focuses on the antioxidant activity of fermented foods, but also on biosynthesis and mass production of antioxidants from fermented foods and food microorganisms (e.g., lactic acid bacteria, yeast, fungi, bacteria, etc.) and the evaluation of their antioxidative functions.