Advances in fermented foods revealed by multi-omics: a new direction toward precisely clarifying the roles of microorganisms

HIGHLIGHTS

• who: Haisu Shi from the China University of Molise, Italy have published the Article: Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms, in the Journal: (JOURNAL)
• what: The roles of microorganisms profoundly affect the quality, flavor, and safety of fermented foods.
• how: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

SUMMARY

Although many kinds of fermented foods exist, industrialized fermented . . .

 



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