Review Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products. Ying Zhou Ye Tian Baoru Yang 2026 · Advances in Food and Nutrition Research · Vol 120, pp. 45-108 · 0 citations Medicine DOI PubMed Semantic Scholar Save View source Cite Copy APA Copied ✓ Copy MLA Copied ✓ Copy BibTeX Copied ✓ Share
