Molecular techniques reveal more secrets of fermented foods

Critical Reviews in Food Science and Nutrition

Volumn 60, Issue 1, 2020, Pages 11-32

  El Sheikha, Aly Farag ^a,b,c   Hu, Dian Ming ^a  

^a JIANGXI AGRICULTURAL UNIVERSITY   (China)

^b MCMASTER UNIVERSITY   (Canada)

^c Minufiya Government   (Egypt)

Author keywords

adverse effects; Fermented foods; fermenting microflora; microbial characterizing approaches; molecular techniques applications; positive reflections

Indexed keywords

FERMENTATION; PHILOSOPHICAL ASPECTS;

ADVERSE EFFECT; FERMENTED FOODS; MICROBIAL CHARACTERIZING APPROACHES; MICROFLORA; MOLECULAR TECHNIQUES;

FOOD MICROBIOLOGY;

BIOLOGIST; CIVILIZATION; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; HUMAN; MICROFLORA; MICROORGANISM; NONHUMAN; PROCESSED FOOD; REVIEW; VISION; FERMENTATION; FOOD CONTROL; FUNCTIONAL FOOD; MOLECULAR BIOLOGY; PROCEDURES;

FERMENTATION; FERMENTED FOODS AND BEVERAGES; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; MOLECULAR BIOLOGY;

EID: 85058020133     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2018.1506906     Document Type: Review

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