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

Gibson, BrianZhao, JianSchwan, Rosane Freitas2022-05-102022-05-102022-04-22https://depositonce.tu-berlin.de/handle/11303/16837http://dx.doi.org/10.14279/depositonce-15615en570 Biowissenschaften; Biologiefermentationinterspecies interactionsfood and beverageefficiencysafetyqualityEditorial: Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product QualityArticle2022-05-071664-302X