Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control

Foods. 2022 Feb 2;11(3):441. doi: 10.3390/foods11030441.

Authors

Marios Mataragas¹, Loulouda Bosnea¹

Affiliation

¹ Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, 3rd Ethnikis Antistaseos Str., 45221 Ioannina, Greece.

Abstract

Fermentation has been of great interest for humans since antiquity and has been extensively used in all cultures worldwide [...].

Publication types

Editorial