Find three foods in your house produced by fermentation that yields positive health benefits to the human body.
What is the shelf life of these products?
What are the microbes responsible for the fermentation products, and describe the fermentation products that impact flavor, shelf life, and health benefits in your foods?
What are the starting substrates for the fermentation products in your food samples?
What are the health benefits of fermentation products?
Please be sure to validate your opinions and ideas with citations and references in APA format.
Find three foods in your house produced by fermentation that yields positiv
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