glutathione in fermented foods Bio-based production: Microbial strategies and challenges An overview of fermentation in

An overview of fermentation in the food industry looking back from a new perspective Bioresources and Bioprocessing Springer Nature Link Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms Glutathione production by non Saccharomyces yeasts and its impact on winemaking: A review ScienceDirect Frontiers Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications Frontiers The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life glutathione synthesis in yeast Enhanced production by a non GMO Saccharomyces cerevisiae mutant isolated via acrolein resistance mediated screening Food Science and Biotechnology Frontiers Glutathione: A Samsonian

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