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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

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