The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review

作者：Xiaowei Xiao, Shuyue Li, Xiaobin Zhou, Min Li, Yamin Zhang, Haiqing Ye · 发表于：Trends in Food Science & Technology · 年份：2023 · DOI：10.1016/j.tifs.2023.04.007 · 被引用次数：24 · 研究领域：Nutrition, Genetics, and Disease、Consumer Attitudes and Food Labeling、Diet and metabolism studies