Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-03-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1387745/full |
| _version_ | 1827329672237547520 |
|---|---|
| author | Michela Verni Sylvester Holt Carlo Giuseppe Rizzello |
| author_facet | Michela Verni Sylvester Holt Carlo Giuseppe Rizzello |
| author_sort | Michela Verni |
| collection | DOAJ |
| first_indexed | 2024-03-07T15:44:29Z |
| format | Article |
| id | doaj.art-63f6018e9e8f4ee6a4e473bc54769187 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-03-07T15:44:29Z |
| publishDate | 2024-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-63f6018e9e8f4ee6a4e473bc547691872024-03-05T05:05:43ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2024-03-011510.3389/fmicb.2024.13877451387745Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foodsMichela Verni0Sylvester Holt1Carlo Giuseppe Rizzello2Department of Environmental Biology, Sapienza University of Rome, Rome, ItalyDepartment of Biology, University of Copenhagen, Copenhagen, DenmarkDepartment of Environmental Biology, Sapienza University of Rome, Rome, Italyhttps://www.frontiersin.org/articles/10.3389/fmicb.2024.1387745/fullfermentationmicrobial fermentationnutrition sustainable foodmicrobial flavoryeastsplant-based |
| spellingShingle | Michela Verni Sylvester Holt Carlo Giuseppe Rizzello Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods Frontiers in Microbiology fermentation microbial fermentation nutrition sustainable food microbial flavor yeasts plant-based |
| title | Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods |
| title_full | Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods |
| title_fullStr | Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods |
| title_full_unstemmed | Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods |
| title_short | Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods |
| title_sort | editorial microbial fermentation for improved sensory properties and functionality of sustainable foods |
| topic | fermentation microbial fermentation nutrition sustainable food microbial flavor yeasts plant-based |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1387745/full |
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