Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies-Reference-Cited by-同舟云学术

Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies

Published:2021-10 Issue: Volume:116 Page:940-953
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Gong Chuanjie^ORCID,He Yunxiang,Tang Yao^ORCID,Hu Rong,Lv Yuanping,Zhang Qisheng,Tardy Blaise L.^ORCID,Richardson Joseph J.^ORCID,He Qiang,Guo Junling^ORCID,Chi Yuanlong^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference144 articles.

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