Editorial: Recent Advances in Microbial Biotechnology for the Food Industry

被引：1
|
作者：
Vodnar, Dan Cristian [1 ]
Venus, Joachim [2 ]
Dufosse, Laurent [3 ]
机构：
[1] Univ Agr Sci & Vet Med Cluj Napoca, Fac Food Sci & Technol, Cluj Napoca, Romania
[2] Leibniz Inst Agr Engn & Bioecon ATB, Dept Bioengn, Potsdam, Germany
[3] Univ Reunion, ESIROI Agroalimentaire, CHEMBIOPRO Lab, St Denis, France
来源：
FRONTIERS IN MICROBIOLOGY | 2021年 / 12卷
关键词：
in situ microbial fermentation; value-added compound; flavor; omega-3; Lactobacillus; fructo-oligosaccharide; immobilized microbial enzyme; food waste valorization;
D O I：
10.3389/fmicb.2021.746636
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
引用
收藏
页数：2
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