文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2026-04-21第 25 卷第 3 期，e70457-e70457开放获取Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health BenefitsBanlambhabok KhongthawShoolini UniversityMthokozisi DladlaUniversity of the Free StatePankaj Kumar ChauhanShoolini UniversityKanika DultaVSB - Technical University of OstravaVinod KumarPeoples' Friendship University of RussiaHelen N. OnyeakaUniversity of BirminghamSoumya Bikash GhoshUniversity of Nizwa去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词fermented fish productstraditional food processinglactic acid bacteriabioactive peptidesantioxidant peptidesanticancer peptidesgut microbiotaantimutagenic activityLactobacillusEnterococcusMonascus purpureusBacilluscollagen peptidesoxidative stressantihypertensive peptidesfood safetymicrobial contaminantshealth benefits参考文献148引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
