Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role.

Academic Article

Publication Date:

2021

Iris type:

01.07 Editoriale in rivista

Keywords:

fermentation processes; product preservation; food quality; food safety; health promoting features

List of contributors:

Lavermicocca, Paola

Handle:

https://iris.cnr.it/handle/20.500.14243/399158

Published in:

FRONTIERS IN MICROBIOLOGY

Journal

Overview

URL

https://www.frontiersin.org/articles/10.3389/fmicb.2021.711013/full?&utm_source=Email_to_authors_&utm_medium=Email&utm_content=T1_11.5e1_author&utm_campaign=Email_publication&field=&journalName=Frontiers_in_Microbiology&id=711013