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

被引：9
作者：
Lavermicocca, Paola [1 ]
Reguant, Cristina [2 ]
Bautista-Gallego, Joaquin [3 ]
机构：
[1] Natl Council Res Italy, Inst Sci Food Prod, Bari, Italy
[2] Univ Rovira & Virgili, Fac Enol, Dept Bioquim & Biotecnol, Tarragona, Spain
[3] Univ Extremadura, Fac Ciencias, Area Microbiol, Dept Ciencias Biomed, Badajoz, Spain
来源：
FRONTIERS IN MICROBIOLOGY | 2021年 / 12卷
关键词：
fermentation processes; product preservation; food quality; food safety; health promoting features;
D O I：
10.3389/fmicb.2021.711013
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：3
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