Enhancement of Antioxidant Activity in Plant-Based Foods through Fermentation Post author:foodjournal Post published:June 10, 2025 Post category:Review Article Post comments:0 Comments Authors: Somnath Ghosh*, , , , , , , , , , , DOI: https://doi.org/10.51470/FAB.2025.6.1.44 [ HTML Full Text ] [ Abstract ] [ PDF ] [ XML ] Views Count: 226 PDF Downloads: 10
Cultural and Regional Influences on the Development and Acceptance of Fermented Functional Foods Post author:foodjournal Post published:September 13, 2023 Post category:Short Communication Post comments:0 Comments Authors: Kamla Mahajani , 1, Vidhya C. S.*, 2, Rahul Sahu, 3, Prayasi Nayak , 4, , , , DOI: https://doi.org/10.51470/FAB.2023.4.2.06 [ HTML Full Text ] [ Abstract ] [ PDF ] [ XML ] Views Count: 417 PDF Downloads: 23
