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Antioxidant Activity of Fermented Foods and Food Microorganisms

Antioxidant Activity of Fermented Foods and Food Microorganisms

Myung-Ji Seo

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Editorial:
MDPI AG
Año de edición:
2025
Materia
Biologia, ciencias de la vida
ISBN:
9783725829262

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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.

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