Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production

Detalles Bibliográficos
Autores principales: Chen, Wanping, Lv, Xucong, Tran, Van-Tuan, Maruyama, Jun-ichi, Han, Kap-Hoon, Yu, Jae-Hyuk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8992652/
https://www.ncbi.nlm.nih.gov/pubmed/35401444
http://dx.doi.org/10.3389/fmicb.2022.876872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8992652/
https://www.ncbi.nlm.nih.gov/pubmed/35401444
http://dx.doi.org/10.3389/fmicb.2022.876872

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