AA
amar a. sakure
Department of Agriculture Biotechnology, Anand Agricultural University
India
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- The Role of Biomolecules in Functional Fermented Foods
The Role of Biomolecules in Functional Fermented Foods
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51 Authors
- AK
anand kumar
College of Food Science and Technology, Guangdong Ocean University
China
- AB
arka bhattacharya
Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agr-Food and Biomanufacturing Institute, Knowledge City
India
- BK
bipransh kumar tiwary
Department of Microbiology, North Bengal St. Xavier's College, North Bengal University
India
- EA
enes açıkgözoğlu
Department of Database, Network Design and Management, Isparta Vocational School of Information Technologies, Isparta University of Applied Sciences
Türkiye
- FS
fahad saad alhodieb
Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University
Saudi Arabia
- IA
isam a. mohamed ahmed
Department of Food Sciences and Nutrition, College of Food and Agricultural Sciences, King Saud University
Saudi Arabia
- ID
itu dutta
Department of Food and Nutrition and Food Technology, Institute of Home Economics, University of Delhi
India
- JW
jie wang
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University
China
- KK
kanthi kiran kondepudi
Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agr-Food and Biomanufacturing Institute, Knowledge City
India
- LZ
ling zhou
Faculty of Quality Management and Inspection Quarantine, Yibin University
China
- MT
melikenur türkol
Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namik Kemal University
Türkiye
Published in
Frontiers in Nutrition
Food Chemistry
Nutrition and Food Science Technology
Other participating journals
Frontiers in Microbiology
- 4.5 impact factor
- 8.5 citescore
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