Frontiers and New Trends in the Science of Fermented Food and Beverages

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-roo...

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Bibliographic Details
Other Authors: Lidia Solís-Oviedo, Rosa (Editor), de la Cruz Pech-Canul, Ángel (Editor)
Format: Electronic Book Chapter
Language:English
Published: IntechOpen 2019
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