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
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author Lv, Xucong
Liu, Jun
Zhang, Chengcheng
Tran, Van-Tuan
Han, Kap-Hoon
Chen, Wanping
author_facet Lv, Xucong
Liu, Jun
Zhang, Chengcheng
Tran, Van-Tuan
Han, Kap-Hoon
Chen, Wanping
author_sort Lv, Xucong
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spelling pubmed-96743032022-11-19 Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II Lv, Xucong Liu, Jun Zhang, Chengcheng Tran, Van-Tuan Han, Kap-Hoon Chen, Wanping Front Microbiol Microbiology Frontiers Media S.A. 2022-11-04 /pmc/articles/PMC9674303/ /pubmed/36406431 http://dx.doi.org/10.3389/fmicb.2022.1075162 Text en Copyright © 2022 Lv, Liu, Zhang, Tran, Han and Chen. 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
Lv, Xucong
Liu, Jun
Zhang, Chengcheng
Tran, Van-Tuan
Han, Kap-Hoon
Chen, Wanping
Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
title Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
title_full Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
title_fullStr Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
title_full_unstemmed Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
title_short Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
title_sort editorial: from traditional to modern: progress of molds and yeasts in fermented-food production, volume ii
topic Microbiology
url 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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