Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

Received: 19 August 2025 Revised: 8 October 2025 Accepted: 14 October 2025 Published: 19 October 2025 Citation: Chen, A. Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics. Foods 2025, 14, 3559. https://doi.org/10.3390/ foods14203559 Copyright: © 2025 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license...