Knowledge of fermentation and health benefits among general population in North-eastern Slovenia

• Main Authors: Maja Šikić-Pogačar (Author), Dušanka Mičetić Turk (Author), Sabina Fijan (Author)
• Formato: Libro
• Publicado: BMC, 2022-09-01T00:00:00Z.
• Subjects: article
• Acceso en liña: Connect to this object online.

Abstract Background Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their pr...