Editorial: Traditional ethnic fermented foods and their naturally associated microbial resources: sustainable source for promoting human health, food safety, and security

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS(2023)

Cited 0|Views3
No score
Key words
ethnic fermented foods, autochthonous microbes, fermentation biology, bioprospection, food safety, regulatory framework, probiotic and symbiotic foods
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined