Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

AuthID
 P-00Y-WBA
6
Author(s)
Laya, A
·
1
Editor(s)
Kang,Wy
Document Type
Review
Year published
2023
Published
in JOURNAL OF FOOD QUALITY, ISSN: 0146-9428
Volume: 2023, Pages: 1-26 (26)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85167725160
Wos: WOS:001042888800001
Source Identifiers
ISSN: 0146-9428
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