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Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |
| _version_ | 1784683773170810880 |
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| author | Chen, Wanping Lv, Xucong Tran, Van-Tuan Maruyama, Jun-ichi Han, Kap-Hoon Yu, Jae-Hyuk |
| author_facet | Chen, Wanping Lv, Xucong Tran, Van-Tuan Maruyama, Jun-ichi Han, Kap-Hoon Yu, Jae-Hyuk |
| author_sort | Chen, Wanping |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-8992652 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2022 |
| publisher | Frontiers Media S.A. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-89926522022-04-09 Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production Chen, Wanping Lv, Xucong Tran, Van-Tuan Maruyama, Jun-ichi Han, Kap-Hoon Yu, Jae-Hyuk Front Microbiol Microbiology Frontiers Media S.A. 2022-03-17 /pmc/articles/PMC8992652/ /pubmed/35401444 http://dx.doi.org/10.3389/fmicb.2022.876872 Text en Copyright © 2022 Chen, Lv, Tran, Maruyama, Han and Yu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
| spellingShingle | Microbiology Chen, Wanping Lv, Xucong Tran, Van-Tuan Maruyama, Jun-ichi Han, Kap-Hoon Yu, Jae-Hyuk Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production |
| title | Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production |
| title_full | Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production |
| title_fullStr | Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production |
| title_full_unstemmed | Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production |
| title_short | Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production |
| title_sort | editorial: from traditional to modern: progress of molds and yeasts in fermented-food production |
| topic | Microbiology |
| url | 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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