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Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of

Anna Kårlund1, Carlos Gómez-Gallego1, Jenni Korhonen1

  • 1Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland.

Nutrients
|April 12, 2020
PubMed

Keywords:
alternative protein sourcesantinutritional factorsfood fermentationmineral availabilityprotein digestibility

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