Antioxidant Activity of Fermented Foods and Food Microorganisms

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.

• | Author: Myung-Ji Seo
• | Publisher: Mdpi AG
• | Publication Date: Jan 06, 2025
• | Number of Pages: 00288 pages
• | Binding: Hardback or Cased Book
• | ISBN-10: 3725829268
• | ISBN-13: 9783725829262