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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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