Journal of Ethnic Foods 

TL;DR: Li et al. as discussed by the authors discussed the critical steps and microorganisms involved in the production of different types of Baijiu and categorized them according to the production techniques (solid state and semi-solid state), types of starter [ daqu, xiaoqu, and fuqu] and product flavor (strong, light, sauce, etc.).

TL;DR: In this article, the requirements of energy and nutrients are different due to differences in race, age, sex, and physical activity level, and therefore nutrition is a cultural biological process rather than a simple physiological and biochemical process.

TL;DR: It has been proven through clinical studies that these products have many health benefits, such as their ability to fight cancer and diabetes, and to prevent obesity and constipation.

TL;DR: In this article, a review of the impacts of the Green Revolution on the production of indigenous crops, its effects on society, environment, nutrition intake, and per capita availability of foods, and also the methods that can be implemented to revive the indigenous crops back into cultivation and carry the knowledge to the future generation forward.

TL;DR: This review article introduces the concepts of ayurvedic health foods in India and describes several traditional heath foods across various regions of India.