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

Detalles Bibliográficos
Autores principales: Lv, Xucong, Liu, Jun, Zhang, Chengcheng, Tran, Van-Tuan, Han, Kap-Hoon, Chen, Wanping
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/PMC9674303/
https://www.ncbi.nlm.nih.gov/pubmed/36406431
http://dx.doi.org/10.3389/fmicb.2022.1075162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9674303/
https://www.ncbi.nlm.nih.gov/pubmed/36406431
http://dx.doi.org/10.3389/fmicb.2022.1075162

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