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Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II.

作者信息

Lv Xucong, Liu Jun, Zhang Chengcheng, Tran Van-Tuan, Han Kap-Hoon, Chen Wanping

机构信息

College of Biological Science and Technology, Fuzhou University, Fuzhou, China.

College of Food Science and Engineering, Central South University Forestry and Technology, Changsha, China.

出版信息

Front Microbiol. 2022 Nov 4;13:1075162. doi: 10.3389/fmicb.2022.1075162. eCollection 2022.

DOI:10.3389/fmicb.2022.1075162
PMID:36406431
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9674303/
Abstract
摘要

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本文引用的文献

1
Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production.社论：从传统到现代：发酵食品生产中霉菌和酵母的进展
Front Microbiol. 2022 Mar 17;13:876872. doi: 10.3389/fmicb.2022.876872. eCollection 2022.