Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production.
- Resource Type
- Editorial
- Source
- Frontiers in Microbiology; 3/17/2022, Vol. 13, p1-5, 5p
- Subject
YEAST FERMENTED foods KOJI SACCHAROMYCES - Language
- ISSN
- 1664302X