发酵食品：新产品开发、质量控制的新概念与新技术
Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control.
作者信息
Mataragas Marios, Bosnea Loulouda
机构信息
Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, 3rd Ethnikis Antistaseos Str., 45221 Ioannina, Greece.
出版信息
Foods. 2022 Feb 2;11(3):441. doi: 10.3390/foods11030441.
Abstract
Fermentation has been of great interest for humans since antiquity and has been extensively used in all cultures worldwide [...].
摘要
自古以来，发酵就引起了人类的极大兴趣，并在全世界所有文化中得到广泛应用[……]。
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