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Fermented foods in a global age: East meets West.
Tamang, Jyoti Prakash; Cotter, Paul D; Endo, Akihito; Han, Nam Soo; Kort, Remco; Liu, Shao Quan; Mayo, Baltasar; Westerik, Nieke; Hutkins, Robert.
Afiliação
  • Tamang JP; DAICENTER and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India.
  • Cotter PD; Food Biosciences, Principal Research Officer, Teagasc Food Research Centre, Moorepark, Fermoy and APC Microbiome Ireland, Cork, Ireland.
  • Endo A; Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Tokyo, Japan.
  • Han NS; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea.
  • Kort R; Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.
  • Liu SQ; Yoba for Life foundation, Amsterdam, The Netherlands.
  • Mayo B; Food Science and Technology Programme, National University of Singapore.
  • Westerik N; Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, Spain.
  • Hutkins R; Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.
Compr Rev Food Sci Food Saf ; 19(1): 184-217, 2020 01.
Article em En | MEDLINE | ID: mdl-33319517
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fermentação / Manipulação de Alimentos / Microbiologia de Alimentos / Alimentos Fermentados Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fermentação / Manipulação de Alimentos / Microbiologia de Alimentos / Alimentos Fermentados Idioma: En Ano de publicação: 2020 Tipo de documento: Article