Editorial: Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product Quality

dc.contributor.authorGibson, Brian
dc.contributor.authorZhao, Jian
dc.contributor.authorSchwan, Rosane Freitas
dc.date.accessioned2022-05-10T10:07:08Z
dc.date.available2022-05-10T10:07:08Z
dc.date.issued2022-04-22
dc.date.updated2022-05-07T11:51:41Z
dc.identifier.eissn1664-302X
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/16837
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-15615
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc570 Biowissenschaften; Biologiede
dc.subject.otherfermentationen
dc.subject.otherinterspecies interactionsen
dc.subject.otherfood and beverageen
dc.subject.otherefficiencyen
dc.subject.othersafetyen
dc.subject.otherqualityen
dc.titleEditorial: Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product Qualityen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber902116en
dcterms.bibliographicCitation.doi10.3389/fmicb.2022.902116en
dcterms.bibliographicCitation.journaltitleFrontiers in Microbiologyen
dcterms.bibliographicCitation.originalpublishernameFrontiersen
dcterms.bibliographicCitation.originalpublisherplaceLausanneen
dcterms.bibliographicCitation.volume13en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Brauwesende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Brauwesende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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