Antioxidant Activity of Fermented Foods and Food Microorganisms - Hardcover

by Myung-Ji Seo (Guest Editor)

This Special Issue focuses on the antioxidant activity of fermented foods, but also on biosynthesis and mass production of antioxidants from fermented foods and food microorganisms (e.g., lactic acid bacteria, yeast, fungi, bacteria, etc.) and the evaluation of their antioxidative functions.