Fermented food products in the era of globalization: tradition meets biotechnology innovations-Reference-Cited by-同舟云学术

Fermented food products in the era of globalization: tradition meets biotechnology innovations

Published:2021-08 Issue: Volume:70 Page:36-41
ISSN:0958-1669
Container-title:Current Opinion in Biotechnology
language:en
Short-container-title:Current Opinion in Biotechnology

Author:

Galimberti Andrea,Bruno Antonia,Agostinetto Giulia,Casiraghi Maurizio,Guzzetti Lorenzo,Labra Massimo

Publisher

Elsevier BV

Subject

Biomedical Engineering,Bioengineering,Biotechnology

Reference61 articles.

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3. How fermentation by lactic acid bacteria can address safety issues in legumes food products?;Licandro;Food Control,2020

4. Early Neolithic wine of Georgia in the South Caucasus;Mcgovern;Proc Natl Acad Sci U S A,2017

5. Traditional flat breads spread from the Fertile Crescent: production process and history of baking systems;Pasqualone;J Ethn Foods,2018

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