| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2686647 | Food Science and Human Wellness | 2015 | 15 Pages |
Abstract
Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological, preservative, and organoleptic properties for food processing as well as other functional properties. This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.
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Authors
Nguyen La Anh,