Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II

• Xucong Lv,
• Jun Liu,
• Chengcheng Zhang,
• Van-Tuan Tran,
• Van-Tuan Tran,
• Kap-Hoon Han,
• Wanping Chen

Affiliations

Xucong Lv

College of Biological Science and Technology, Fuzhou University, Fuzhou, China

Jun Liu

College of Food Science and Engineering, Central South University Forestry and Technology, Changsha, China

Chengcheng Zhang

Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China

Van-Tuan Tran

Department of Microbiology, University of Science, Vietnam National University, Hanoi, Vietnam

Van-Tuan Tran

National Key Laboratory of Enzyme and Protein Technology, University of Science, Vietnam National University, Hanoi, Vietnam

Kap-Hoon Han

Department of Pharmaceutical Engineering, Woosuk University, Wanju, South Korea

Wanping Chen

Department of Molecular Microbiology and Genetics, Georg-August-Universität Göttingen, Göttingen, Germany