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Frontiers in Microbiology
(Jul 2022)
Editorial: The Microbiological Functionality and Safety of Fermented Foods
Jae-Hyung Mah,
Claudia Ruiz-Capillas
Affiliations
Jae-Hyung Mah
Department of Food and Biotechnology, Korea University, Sejong, South Korea
Claudia Ruiz-Capillas
Institute of Science and Technology of Food and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
DOI
https://doi.org/10.3389/fmicb.2022.979329
Journal volume & issue
Vol. 13
Abstract
Read online
No abstracts available.
Keywords
fermented foods
food functionality
food quality and safety
probiotic microorganisms
spoilage and pathogenic microorganisms
functional compounds
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