Fermented Foods, Part I —— Biochemistry and Biotechnology

----- 发酵食品：生物化学与生物技术

ISBN: 9781498740791 出版年：2016 页码：396 CRC Press

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc