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

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Bibliographic Details
Published inFrontiers in microbiology Vol. 13; p. 1075162
Main Authors Lv, Xucong, Liu, Jun, Zhang, Chengcheng, Tran, Van-Tuan, Han, Kap-Hoon, Chen, Wanping
Format Journal Article
LanguageEnglish
Published Frontiers Media S.A 04.11.2022
Subjects
fermented food
Microbiology
mold
Monascus
Saccharomyces
yeast
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Bibliography:SourceType-Other Sources-1
content type line 63
ObjectType-Editorial-2
ObjectType-Commentary-1
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
Edited and reviewed by: Aldo Corsetti, University of Teramo, Italy
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2022.1075162