食品加工中的发酵
食品科学
医学
发酵
生物
生物技术
健康福利
传统医学
细菌
乳酸
遗传学
标识
DOI：10.1038/d41591-021-00053-1
摘要
A study shows how fermented foods such as keffir and kimchi enhance microbiome diversity and reduce markers of inflammation. A study shows how fermented foods such as keffir and kimchi enhance microbiome diversity and reduce markers of inflammation.
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