Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia [...].

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Publication Details

Journal
Foods
Published
2025-10-19
DOI
https://doi.org/10.3390/foods14203559
Citations
1
Primary Topic
Food Quality and Safety Studies
Type
article
Field-Weighted Citation Impact
1.16
Controls
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article

Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

Anjun Chen
1 citations
Foods
Food Quality and Safety Studies
1.16
article

Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

Anjun Chen
article en
1 citations

Abstract

Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia [...].

FoodsVol. 14(20)
Sichuan Agricultural University (CN), Ministry of Agriculture and Rural Affairs (CN)
Openalex Percentile: Top 17%
Food Quality and Safety Studies
1.16
DOIOpen Access PDFOpenAlex
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Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics — Anjun Chen · Foods (2025) | TGRS Research Map | TGRS