Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives
Fermentation is a vital biotechnological process that enhances food safety, nutrition, and bioactive compound production through microbial activity. Traditional fermentation relies on spontaneous microbial communities, generating diverse metabolites such as GABA and SCFAs, which support neuroprotect...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004056 |
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