Antioxidant Activity of Fermented Foods and Food Microorganisms

Dublin Core

Title

Antioxidant Activity of Fermented Foods and Food Microorganisms

Subject

Technology
Oncology

Description

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.

Creator

Myung-Ji Seo

Source

https://mdpi-res.com/bookfiles/book/10396/Antioxidant_Activity_of_Fermented_Foods_and_Food_Microorganisms.pdf?v=1771899048

Publisher

MDPI - Multidisciplinary Digital Publishing Institute

Date

2025

Contributor

Mustabsyirah

Rights

Creative Commons

Format

PDF

Language

English

Type

Textbooks

Files

Citation

Myung-Ji Seo, “Antioxidant Activity of Fermented Foods and Food Microorganisms,” Open Educational Resource (OER) - USK Library, accessed March 16, 2026, https://oer.usk.ac.id/items/show/9776.